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Next-level Sage and Onion Stuffing

By OcadoLife
“We’re not just doing any old sage and onion job here,” says chef James Cochran of his Next-Level Sage and Onion Stuffing. “We’re talking depth, soul and that little kick of surprise that makes people stop mid-mouthful…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 3 tbsp olive oil, plus extra for the tin
  • 4 echalion shallots, finely chopped
  • 8 garlic cloves, crushed or grated
  • 1 tsp mixed spice
  • 2 oranges, zested
  • 200g smoked streaky bacon, finely sliced
  • 900g sausagemeat
  • 30g sage, leaves picked and finely sliced
  • 100g chestnuts, roughly chopped
  • 100g panko breadcrumbs

Method

5 steps

  1. Step 1

    Heat 2 tbsp of the oil in a pan over medium-low heat. Add the shallots and garlic; cook for 15 mins, stirring, until soft. Season well, stir in the mixed spice and orange zest. Remove from the heat and leave to cool.

  2. Step 2

    Meanwhile, in a separate pan, heat the remaining oil and fry the bacon until crisp. Drain well and leave to cool on a plate lined with kitchen towel.

  3. Step 3

    Combine the sausagemeat, cooled shallot mix and bacon in a large bowl. Add the sage, chestnuts and breadcrumbs; mix well.

  4. Step 4

    Grease a terrine mould or loaf tin (approx. 900g/2lb), then pack in the stuffing. Cover with baking paper and foil and chill for up to 2 days.

  5. Step 5

    Preheat the oven to 180°C/160°C fan/gas 3. Bake uncovered for 1 hr. Leave to cool for 20 mins before turning out and slicing to serve. Keep leftovers chilled, then crisp up in a pan.