Olive Magazine
Bubble and squeak stuffing

Bubble and squeak stuffing

Published: November 12, 2015 at 9:34 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

This is two dishes in one, making Christmas even easier. Our bubble and squeak sausage stuffing can also be made a day in advance, allowing you to get ahead with prep

Nutrition:
NutrientUnit
kcal313
fat17.2g
saturates6.8g
fibre5.4g
protein10g
salt1.7g
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Make this bubble and squeak stuffing, then check out our sage and onion stuffing, chestnut stuffing, pork stuffing and more Christmas stuffing recipes.

Make the most of your roast dinner leftovers with our classic bubble and squeakkimchi bubble and squeak cakes and kale bubble and squeak.

Ingredients

  • butter
  • 1 large or 2 medium leek, finely sliced including the green bits
  • sunflower or olive oil
  • 6 pork and leek sausages, skinned  
  • 350g floury potatoes, peeled, 2/3 diced into 1cm cubes
  • 350g parsnips, peeled, 2/3 diced into 1 cm cubes
  • 1 lemons, zested and 1/2 juiced
  • 100g fresh breadcrumbs
  • 1 egg, beaten with a fork
  • 3-4 sprigs thyme, leaves stripped from 2
  • ½ tsp ground mace
  • 2 tbsp grainy mustard

Method

  • STEP 1

    Put 1 tbsp of butter in a cold, non-stick frying pan. Tip in the leek and cook gently until soft, then scrape out of the pan and add another tbsp of butter and a little oil. Pinch the sausage meat into the pan in small nuggets, and brown, but don’t cook through, then leave to cool. Bring a pan of salted water to the boil, add the diced potato and parsnip, and boil for 3-5 minutes until almost tender, but not soft. Drain and cool.

  • STEP 2

    Coarsely grate the remaining potato and parsnips into a mixing bowl. Toss with the lemon juice, then add the leeks, lemon zest, breadcrumbs, beaten egg, thyme leaves, mace and mustard with plenty of salt and pepper. Use your hands to mix it thoroughly, then gently mix through the browned sausage pieces and boiled veg.

  • STEP 3

    Butter a baking dish or tin, then press in the stuffing. Keep the top rough to make it more crisp, then cover with foil and leave in the fridge for up to 24 hours.

  • STEP 4

    Heat the oven to 160C/fan 140C/gas 3 (or put in alongside the turkey) and bake for 30 minutes. When the turkey comes out, remove the foil, break over the last of the thyme sprigs, dot with a bit more butter and increase the oven to 220C/fan 200C/gas 7 and bake for another 20 minutes to crisp up the top.

Check out our best ever Christmas trimming recipes

Sage and apple pigs in blankets
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