24 Oct Currants and Sausage Stuffing
1 tbsp olive oil
1 celery stick / rib, finely chopped
1 small onion, finely chopped
1 garlic clove, minced
2 links Italian Sausage, casings removed &roughly chopped
1/2 cup dried currants (or cranberries)
4 x 1” thick slices of country or French bread, torn into small pieces or blitzed in a food processor
3 tbsp chopped fresh sage leaves, plus 10 whole leaves for lining pan
1/4 cup chopped fresh parsley leaves & tender stems
1 large egg
salt and pepper 10 slices of bacon
Preheat oven to 375° F. Line the bottom of a loaf pan (mine was approx. 9″ x 5″ around the top) with parchment paper.
Line the pan with bacon slices, saving 2-3 for the top, alternating slices with whole sage leaves.
Heat oil in a small skillet and cook celery, onion and garlic until starting to soften.
Place in a bowl and allow to cool slightly. Add chopped sausage meat, currants, bread pieces, sage, parsley, and egg.
Season with salt and pepper. Mash thoroughly together (easiest way to do this with your hands).
Place mixture in loaf pan and press down.
Cover with remaining bacon pieces. Bake for 40-50 minutes. Invert onto a baking sheet lined with non-stick paper and bake at 425° F for 15 minutes or until bacon is crispy.