Stuffing pin cushion recipe | Sainsbury`s Magazine

Stuffing pin cushion recipe | Sainsbury`s Magazine

www.sainsburysmagazine.co.uk

This sausage and bacon stuffing pin cushion makes a gorgeous centrepiece on the festive table, and its shape makes it perfect for slicing and stuffing into Boxing Day leftover sarnies.

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Ingredients

  • 1 tbsp rapeseed oil
  • 2 red onions, sliced
  • 2 garlic cloves, finely chopped
  • 1.2kg pork sausagemeat
  • 100g fresh breadcrumbs
  • 180g cooked peeled chestnuts, chopped
  • 75g dried apricots, chopped
  • 75g prunes, chopped
  • 50g pine nuts
  • 10g fresh sage, chopped
  • 1⁄2 tsp ground nutmeg
  • 22-24 rashers streaky bacon

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