MAPLE PECAN STUFFING CAKE

This recipe makes a ‘cake’ of stuffing, but you can use the same quantity (up to step 2) to stuff your bird.

HANDS-ON TIME 30MIN, PLUS COOLING. COOKING TIME ABOUT 1HR 10MIN. SERVES 8 ✶✶ 1tbsp olive oil ✶✶ 1 onion, finely chopped ✶✶2 celery sticks, finely chopped ✶✶450g pack sausagemeat ✶✶2tbsp maple syrup, plus extra to brush ✶✶50g (2oz) pecans, roughly chopped ✶✶50g (2oz) dried cranberries ✶✶50g (2oz) fresh white breadcrumbs ✶✶ 1 medium egg, lightly beaten ✶✶Large handful of fresh parsley, roughly chopped, plus extra to garnish ✶✶8 rashers smoked streaky bacon 1 Heat the oil in a medium frying pan and gently fry the onion and celery for 10min until softened. Tip into a large bowl and leave to cool. 2 Add the sausagemeat, maple syrup, pecans, cranberries, breadcrumbs, egg, parsley and some seasoning to the cooled onion mixture. Mix to combine (using your hands is easiest). 3 Preheat the oven to 190°C (170°C fan) mark 5. Stretch each bacon rasher gently lengthways…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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