Easy Sausage Meat, Fig & Port Stuffing
One of the best things about a Sunday roast dinner or Christmas Day roast is, of course, the stuffing. Not only does the stuffing keep your meat succulent, but it also makes a tasty accompaniment to your roast chicken, roast turkey or roast quail dish.
Super easy and quick to prepare, forget about buying pre-boxed stuffing and make your own instead. Plus, I always love to make extra stuffing so that I can enjoy it as leftovers, whether it’s on rolls or as a second delicious roast dinner the next day.
You may be wondering what stuffing goes with turkey or chicken? Or perhaps you’re wondering what stuffing goes with roast quail? Fortunately, my Sausage Meat, Fig & Port Stuffing pairs perfectly with quail, turkey or chicken, but you could also enjoy it with roast pork too.
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Can I make stuffing balls instead?
If you are catering for a large group, you might find that stuffing balls look visually more appealing. However, I personally find that rolling your stuffing mixture into balls tends to make them dry out more in the oven (plus it’s more effort and they can fall apart). I recommend stuffing your turkey or chicken with the stuffing or placing it into a loaf tin or shallow dish to keep the mixture moist when cooking in the oven.
How long will stuffing keep in the fridge?
If you’re anything like me, your stuffing will only last one to two days, however, your homemade stuffing can last in the fridge up to three to four days. Alternatively, if you make more than you can eat, consider storing it in the freezer for up to one month, but make sure you thaw it properly and heat it through.
Ingredients
- 200g sausage meat from the butchers
- 1 onion finely diced
- 60g dried figs, finely chopped
- 20g dried cranberries, finely chopped
- 2 tbsp dried sage
- 20g butter
- 60ml Port or sherry
- 150g breadcrumbs
- Salt and pepper to taste
Method
- Melt the butter in a saucepan over medium-low heat and add the onions. Cook the onions until caramelised (approx. 8-10 minutes) then add the sausage meat and cook through.
- Add the Port and reduce by half before adding the dried figs, dried cranberries and breadcrumbs. Stir to combine and add the dried sage and season with pepper and salt to taste. If the stuffing is too dry, add some extra butter or water.
- Set aside to cool completely before stuffing your quail, chicken or turkey. Alternatively, place your stuffing inside a greased small loaf tin (or similar) in a pre-heated oven on the middle shelf at 180 degrees for 20 minutes.
- Once cooked, serve immediately.