SAUSAGE, CRANBERRY STUFFING RECIPES

Steps:

• Preheat the oven to 300 degrees F.
• Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
• Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
• In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
• Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Melt the butter in a large frying pan and fry the mushrooms until soft. Transfer to a large bowl.
• Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined.
• Roll the puff pastry out into a large rectangle, then cut into two long rectangles.
• Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush with beaten egg on one of the long edge.
• Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls.
• Place the sausage rolls onto a baking tray and bake for 15-20 minutes, or until the pastry is crisp and golden and the sausage meat is completely cooked through.