Susan’s Ultimate Christmas Stuffing Bake

clock 15 minutes + 2 hours 20 minutes bowl Serves 10


  • 1 kg artisan bread, cut into 2cm pieces ( I use the cranberry and walnut loaf from the bakery)
  • 800 g pork and fennel sausage, casings removed
  • 250 g butter, plus extra for pan
  • 2 medium onions, chopped
  • 4 celery stalks, chopped
  • salt, to season
  • 3 cloves garlic, finely chopped
  • 1 chilli (with seeds), chopped
  • 3/4 cup corn nuts, finely ground in a food processor, blender, or mortar and pestle (about ½ cup)
  • 3/4 cup fry white wine or extra chicken stock
  • 1 Tbsp sage, finely chopped
  • 2 tsp thyme, finely chopped
  • 3 large eggs
  • 3 1/2 cups low-salt chicken stock
  • freshly ground black pepper
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  • 1. Preheat oven to 160°C (140°C fan-forced). Divide bread evenly between 2 large rimmed baking trays and bake, tossing occasionally, until dried out and lightly browned around the edges, 40–50 minutes. Let cool for at least 10 minutes. Increase oven temperature to 180°C (160°C fan-forced)

  • 2. Meanwhile, cook sausage in a large fry pan over medium-high heat, stirring and breaking up with a spoon, until lightly browned and cooked through, 6–8 minutes. Transfer to a plate.

  • 3. Reduce heat to medium and melt butter in the same fry pan. Add onions and celery; season with salt. Cook, stirring occasionally, until softened but not browned, 8–10 minutes. Add garlic and chili. Cook, stirring, until very fragrant, about 1 minute. Add corn nuts and cook, stirring often, until fragrant and vegetables are starting to brown around the edges, about 3 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 3 minutes. Add sage and thyme and toss to combine. Remove from heat.

  • 4. Combine bread, sausage and vegetable mixture in a large bowl. Then in a separate medium bowl, whisk eggs and stock until well combined. Pour over bread mixture and let sit, gently stirring every minute or so, until bread has absorbed all or virtually all of the liquid. Season with salt and pepper

  • 5. Lightly butter a 3L baking dish. Transfer stuffing to the dish. Cover tightly with foil and bake until stuffing is very hot throughout and bubbles appear around sides, 40–45 minutes. Increase oven temperature to 200°C and remove foil. Continue to bake stuffing until top is lightly browned, 15–20 minutes longer.

  • Tip: Stuffing can be baked at 180°C 3 days ahead. Let cool, then chill. Reheat in a 180°C oven before increasing temperature to and removing foil.


  • Energy 2813Kj • Protein 26g • Total Fat 37g • Saturated Fat 19g • Carbohydrates 53g • Sugars 4g • Sodium 1632mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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