Cranberry and hazelnut stuffing loaf

Background
This cranberry and hazelnut stuffing loaf can be prepared a day or two before a special or festive dinner party, just keep it refrigerated. It can be precooked too and warmed up just before serving on the side of roasted poultry (turkey, duck or goose). For a gluten-free version, make sure you use appropriate breadcrumbs.
Ingredients
- 1 onion, chopped
- 1 Tbsp balsamic vinegar
- 1 Tbsp oil
- 400g sausage meat
- 1 egg (optional)
- 6 Tbsp bread-crumbs (gluten-free)
- 2 Tbsp port (optional)
- 50g dried cranberries
- 50g chopped hazelnuts
- 1 Tbsp chopped sage leaves
- 50 ml cranberry juice
- Salt and pepper
Instructions
- Preheat the oven to 180ΒΊC.
- Heat the oil in a frying pan over and sautΓ© the onion for about 10 minutes, until softened. Add the balsamic vinegar, stir for 30 seconds, then set aside to cool.
- In a mixing bow, combine the sausage meat with the egg, sage, breadcrumbs, preferably with your hand. Then add the remaining ingredients and the balsamic onion, then combine well.
- Transfer the mixture into a medium loaf tin. Cover with foil and bake for 30 minutes.
- Uncover the tin and bake for another 15 minutes or until the top is golden brown.
- Turn the loaf onto a plate and let it cool a bit before slicing it. (You can decorate it, if preferred)
- Serve warm with roasted poultry or cold with salad and chutney.
Categories
- Meal Type: - Dinner - Lunch - Seasonal - Side
- Cuisines: - British
- Occasions: - Christmas - Dinner Party - New Year - Sunday Lunch - Thanksgiving
- Ingredients: - Berries - Pork
- Health and Diet: - Dairy Free - Egg Free - Gluten Free
- Skill Levels: - Easy
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