Pork Sausage Apple Stuffing in Pancetta Cups (Muffin Tin)

Name: Pork Sausage Apple Stuffing in Pancetta Cups (Muffin Tin)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16
Ingredients: 16 slices of pancetta , around 12cm/5" in diameter (so it fits the muffin tin nicely); 1 lb / 500g Italian pork sausage , casings removed (Note 1); 3 tbsp unsalted butter; 1 small onion , finely chopped; 1 celery stalk , thinly sliced; 1 granny smith apple , skin on, finely chopped; 1/3 cup almonds , roughly chopped (note: original recipe called for pecans which I didn't have); 5 cups slightly stale white bread , cut into 1/3" / 1cm cubes (Notes 2 & 3); 1 1/2 cups chicken stock/broth (or turkey); 1/2 cup heavy cream (not whipped); 1 tsp fresh sage , finely chopped (or 1/2 tsp dried sage); 1 tsp fresh thyme , finely chopped (or 1/2 tsp dried thyme); Salt and pepper; 1 large egg , lightly beaten

Prep 20m

Cook 20m

Total 40m

Side

Pork Sausage Apple Stuffing in Pancetta Cups (Muffin Tin) Image

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Ingredients

(Servings: 16)

16 slices of pancetta , around 12cm/5" in diameter (so it fits the muffin tin nicely)

1 lb / 500g Italian pork sausage , casings removed (Note 1)

3 tbsp unsalted butter

1 small onion , finely chopped

1 celery stalk , thinly sliced

1 granny smith apple , skin on, finely chopped

1/3 cup almonds , roughly chopped (note: original recipe called for pecans which I didn't have)

5 cups slightly stale white bread , cut into 1/3" / 1cm cubes (Notes 2 & 3)

1 1/2 cups chicken stock/broth (or turkey)

1/2 cup heavy cream (not whipped)

1 tsp fresh sage , finely chopped (or 1/2 tsp dried sage)

1 tsp fresh thyme , finely chopped (or 1/2 tsp dried thyme)

1 large egg , lightly beaten

Nutrition Facts

Calories

534kcal

26%
Fat

34g

52%
Saturated Fat

13g

65%
Carbohydrates

37g

12%
Fiber

3g

12%
Sugar

7g

14%
Protein

19g

38%
Cholesterol

98mg

32%
Sodium

719mg

29%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. The original recipe called for pork sausages. In Australia, depending on where you get the sausages, the quality varies. For a more consistent standard of sausages, Italian sausages are the best to get. As long as you get decent quality ones, they won't be filled out with flour or another starch. The fennel and other flavourings that you often get in Italian sausages will compliment this stuffing very well.

2. Use a good quality loaf like Vienna or cob loaf. This recipe is not suited to supermarket sandwich bread - it becomes too soggy. It is also not suited to sourdough because then there will be a slight sour flavour.

3. The bread should be slightly but not rock-hard stale. Kathleen recommends cutting it into cubes and leaving it overnight on the counter, uncovered, spread on a tray. I cut it into cubes, put it into a cold oven, turned it on to 180C/350F, then turned it off after 5 minutes and left the bread in there for 15 minutes or so while I got on with the rest of the recipe. This worked perfectly.

4. Partially stack one muffin tin on top of the other so only 4 muffin cups of the muffin tin on the bottom are showing. This way you will fit both muffin tins on one shelf of a standard size oven.

5. Nutrition per serving.

Pork Sausage Apple Stuffing in Pancetta Cups (Muffin Tin)

Ingredients

Steps

Nutrition Facts

Notes

Comments

Pork Sausage Apple Stuffing in Pancetta Cups (Muffin Tin)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts