App onlyLeftover turkey korma. This is a premium piece of content available to registered users.
Make this turkey curry from your Christmas leftovers. Kids and adults will love this mildly spiced dish served with rice or naan and mango chutney
Herby sausage & apple stuffing traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 10
Skip to ingredients
- 2 tbsp olive oilplus extra for brushing
- 1 large onionchopped
- 2 applespeeled and cut into 1⁄2cm chunks
- 4 thyme sprigsleaves picked
- 6 sage leavesfinely chopped
- 1 tbsp Dijon mustard
- 12 chipolata sausages
- 6 rashers streaky bacon
- 150g fresh white breadcrumbs
Nutrition: Per serving (10)
- kcal232
- fat15g
- saturates5g
- carbs15g
- sugars5g
- fibre2g
- protein8g
- salt1.2g
Method
step 1
Heat the oil in a frying pan, tip in the onion and cook for 10-12 mins until soft and starting to caramelise. Add the apples, thyme and sage, and cook for another 5 mins to soften the apple. Stir in the mustard, then remove from the heat. Set aside.
step 2
Wrap 6 of the sausages in 1 piece of bacon each and set aside. Squeeze the sausagemeat from the remaining 6 sausages into a bowl and discard their skins. Add the breadcrumbs and cooled onion and apple mixture, season and mix together well – it’s easiest to do this with your hands.
step 3
Line a 20 x 20cm baking tray or dish with baking parchment. Press the stuffing mix into the tray. Make 6 sausage-shaped cavities and press in the pigs in blankets, then push the stuffing around them so they’re tucked in tightly. Will keep covered and frozen for up to two months (defrost throughly before cooking), or chilled for up to two days.
step 4
When you’re ready to cook, heat the oven to 200C/180C fan/gas 6 and brush a little oil over the stuffing and sausages. Cook for 30-35 mins until golden and crisp at the edges. Serve straightaway, alongside your roast dinner with vegetable sides and gravy, or even some baked beans.
