Add a delicious extra to your christmas table.

Parsnip pork and apple stuffing

Cooking Time: 1hr 45min Serves:12
Preheat over to 190c – 20cm baking dish

WHAT YOU NEED
Olive oil
2 onions, finely chopped
a few springs of fresh sage, leaves picked
a splash of cider
4 parsnips, cut into 1cm chunks
2 apples, peeled, cut into 1 cm chunks
8 Sausages
200g bread, torn into chunks
1 large free-range egg
finely grated zest of 1 lemon

WHAT TO DO:
Place a large nonstick pan over a medium heat, add the olive oil,
add the onion and saute for 5-10 mins until softened but not coloured

Shred the sage and add to the pan along with the parsnips, a good splash of cider and a good pinch of salt and pepper. Place a lid on the pan and leave for 10 mins to soften the parsnips. Remove the lid add the apple and cook for another couple of minutes. Spoon the mixture into a bowl and let cool.

Once cool, snip the ends of the sausages and squeeze the meant out of the skins into a bowl. Put the bread in a food processor and blitz to breadcrumbs. Add to the bowl with the egg and lemon zest. Using your hand, scrunch it all together until well combined then press into the prepared baking dish, cover with foil and bake for 45 minutes.

Remove the foil, cook for a further 15 minutes then serve.