Healthier pork, sage and apple stuffing

Name: Healthier pork, sage and apple stuffing
Yield: Serves 8 as a side dish
Cuisine: British recipes
Ingredients: 200g day-old wholemeal sourdough bread, broken into rough chunks; 1 tbsp olive oil for frying, plus extra for brushing; 2 large red onions, finely sliced; 2 medium cooking apples, peeled and cut into 1cm cubes; 2 garlic cloves, crushed; 400g reduced-fat pork sausages, skins removed, filling crumbled; 1 medium free-range egg, beaten; ½ tbsp finely chopped fresh sage leaves, plus a few whole leaves to garnish; 3 fresh thyme sprigs, leaves picked and roughly chopped, plus extra whole sprigs to garnish; You’ll also need…; 1.2 litre roasting dish

Published: 23 May 17
Updated: 18 Mar 24

Test kitchen approved

Your Sunday roast just got a little healthier. We’ve cut the fat and calories in pork stuffing by over half but kept all the classic flavours by using reduced-fat sausages, apples and sourdough bread.

Serves 8 as a side dish
Hands-on time 30 min, oven time 30 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

200g day-old wholemeal sourdough bread, broken into rough chunks
1 tbsp olive oil for frying, plus extra for brushing
2 large red onions, finely sliced
2 medium cooking apples, peeled and cut into 1cm cubes
2 garlic cloves, crushed
400g reduced-fat pork sausages, skins removed, filling crumbled
1 medium free-range egg, beaten
½ tbsp finely chopped fresh sage leaves, plus a few whole leaves to garnish
3 fresh thyme sprigs, leaves picked and roughly chopped, plus extra whole sprigs to garnish

You’ll also need…

1.2 litre roasting dish

Method

Heat the oven to 200°C/180°C fan/gas 6. Put 150g of the sourdough bread into a food processor and whizz into breadcrumbs, then scatter over a large baking tray. Tear the remaining bread into crouton-size chunks and add to the breadcrumbs on the tray. Bake for 5-7 minutes until crisp, then set aside. When cool, pick out the larger croutons and set aside.
Heat the oil in a medium frying pan over a medium-high heat, then fry the red onions and apples for 15 minutes or until soft and golden. Stir in the garlic and fry for another minute, then remove from the heat and set aside to cool.
Put the cooled onions, apples and garlic in a medium mixing bowl with the toasted breadcrumbs (not the reserved croutons) and the remaining ingredients, along with a good pinch of salt and pepper. Mix with your hands until everything is well combined.
Transfer the mixture to the roasting dish, scatter with the reserved croutons and press the extra sage leaves and thyme sprigs into the top. Brush with a little olive oil, then bake for 25-30 minutes until golden.

Recipe from April 2017 Issue

Nutrition

Nutrition: per serving

Calories: 150kcals
Fat: 5.5g (3.7g saturated)
Protein: 9.8g
Carbohydrates: 14.1g (6.5g sugars)
Fibre: 2.5g
Salt: 0.6g

delicious. tips

Prepare the stuffing recipe up to 1 day ahead and keep covered in the fridge. Cook just before you want to serve it as the stuffing may become dry if cooked and reheated.
Stuffing made with sausagemeat is usually high in saturated fat, so we used reduced-fat sausages. We replaced some of the meat with apple, onion and wholemeal breadcrumbs, too.

Fancy getting a copy in print?

Subscribe to our magazine

Healthier pork, sage and apple stuffing

Ingredients

Method

Nutrition

delicious. tips

More to discover