Name: Bubble and squeak stuffing
Total time: 1 h 15 min
Yield: Serves 8
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

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Bubble and squeak stuffing

Bubble and squeak stuffing

olivemagazine

Published: November 12, 2015 at 9:34 AM

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Serves 8

Easy

Total time: 1 hr and 15 mins

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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

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Alternatives

Complete the dish

Make this bubble and squeak stuffing, then check out our sage and onion stuffing, chestnut stuffing, pork stuffing, vegetarian stuffing and more Christmas stuffing recipes.

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal313
fat17.2g
saturates6.8g
fibre5.4g
protein10g
salt1.7g

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.

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Sage and apple pigs in blankets

Authors

olivemagazine

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