Sausage, Cheese and Onion Stuffing

Method

1. Cook the leeks

   Slice the leeks and start cooking them down in a pan with the butter and a little oil.

2. Add the garlic

   Peel and crush the garlic and add it to the leeks.

3. Add the rosemary

   Strip the rosemary from the stalks, chop it as finely as you can and add it to the pan.

4. Make the custard

   In a separate bowl, mix the eggs and cream together.

5. Add the cheese and spring onions

   Grate the cheese and finely slice the spring onions, then add both to the egg and cream.

6. Add the bread

   Tear the bread into small pieces and add it to the egg and cream mix.

7. Cool the leeks

   Finish cooking the leeks and let them cool slightly.

8. Add the sausage meat

   Break the sausage meat into fairly large chunks, so it keeps its texture, and add it to the leeks.

9. Combine

   Mix everything together and pack it into an ordinary ovenproof dish.
   

10. Add a little stock

    Spoon a little turkey stock over the top, into each corner.

11. Bake

    Put the dish on a Cooking Rack and bake in the Charlie at 180 to 200°C (355 to 390°F) for about an hour, until firm with a golden top and 75°C (165°F) in the middle. Cool, then chill overnight.

12. Reheat

    On the day, reheat in the Charlie at 180 to 200°C (355 to 390°F) for 30 to 40 minutes, until piping hot and 75°C (165°F) in the middle.

Tips