Herby sausage, apple & sourdough stuffing

• sourdough↗1

  loaf (350-400g)

• olive oil↗1 tbsp tbsp

  plus extra for frying and drizzling

• chicken stock↗150ml ml
• unsalted butter↗50g g
• leek↗1 large

  halved through the centre, washed and sliced

• onion↗1

  finely chopped

• fennel seeds2 tsp tsp
• sausages↗6-8

  (400g)

• apples↗2

  peeled and chopped

• rosemary↗small bunch of

  leaves picked and finely chopped

• sage leaves↗4

  finely chopped plus 4 whole leaves to serve

• egg↗1 large

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Tear the bread into chunks, tip into a roasting tin and toss in the oil. Roast for 10-15 mins until crisp. Pour over the stock, then leave to cool.

2. 2

   Heat the butter and a drop of oil in a pan. Cook the leeks and onions over a low-medium heat for 15 mins until soft and starting to caramelise. Stir in the fennel seeds. Leave to cool.

3. 3

   Heat the oven to 200C/180C fan/gas 6. Squeeze the sausage meat from the skins into a bowl. Add the apples, herbs, egg, leek and onion mix, and a grinding of black pepper. Combine everything well with your hands. Mix in the bread and press into a roasting tin. Drizzle the sage leaves with oil and press onto the stuffing. Bake for 30 mins until golden.