SAUSAGE AND MUSHROOM STUFFING

Ingredients

For the stuffing

• 300g closed cup mushrooms, finely diced
• 500g sausage meat
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 sticks of celery, finely diced
• 4 garlic cloves, crushed
• 200g chestnuts, cooked, peeled and roughly chopped
• 1 tsp fennel seeds, crushed
• 1 tsp dried tarragon
• 1 egg, beaten
• 100g fresh breadcrumbs
• Salt and freshly ground black pepper

To serve

• Sliced mushrooms, fried

Method

1. Preheat the oven to 180c/160c fan. Grease or line a loaf tin or 10” cake tin.
2. In a large bowl mix together the mushrooms and sausage meat.
3. Heat the oil in a deep frying pan and add the onion and celery. Fry for 5 minutes until the onions are soft, stirring occasionally.
4. Add the garlic and cook for a further minute, before adding the sausage and mushroom mix. Cook until the sausage meat has browned, around 5 minutes, stirring frequently.
5. Take off the heat and leave to cool for 10 minutes. Add the chestnuts, herbs, egg and breadcrumbs. Season with salt and pepper and stir all the Ingredients together thoroughly.
6. Transfer the mixture to the prepared tin and press down firmly. Bake in the oven for 50 minutes until firm to the touch.