Maple Nut Stuffing Loaf


Christmas / Sides

Stuffing loaf USE FOR BOOK
6-8 portions

Ingredients

  • 1 tbsp olive oil

  • 1 onion, finely chopped

  • 2 celery sticks, finely chopped

  • 450g pack sausage meat

  • 2 tbsp maple syrup, plus extra to brush (preferably dark syrup for its robust taste)

  • 50g walnuts, roughly chopped

  • 50g dried cranberries

  • 50g fresh white breadcrumbs

  • 1 medium egg, lightly beaten

  • A large handful fresh parsley, roughly chopped, plus extra to garnish

  • 8 rashers smoked streaky bacon

  • Salt and pepper, to season

Method

  1. Preheat oven to 190°. Heat the oil in a medium frying pan and gently fry onion and celery for 10min until softened. Tip into a large bowl and leave to cool.

  2. To the cooled onion mixture, add the sausage meat, maple syrup, walnuts, cranberries, breadcrumbs, egg, parsley and season with salt and pepper. Mix to combine, either with a large spoon or with your hands.

  3. Gently stretch out each bacon rasher and lay in a criss-cross pattern in base of a loaf tin, leaving any excess hanging over the sides.

  4. Press the sausage mixture into the tin, use a spoon to flatten the stuffing down and fold any excess bacon over the top.

  5. Place stuffing tin in a tray so you can catch any juices. Cook in the oven for 40 minutes or until golden brown and cooked through. Carefully pour off excess liquid, then turn out onto a baking tray, with the bacon side up.

  6. Brush with some extra maple syrup to glaze, then return to the oven for 15-20 minutes to brown. Transfer to a serving plate, sprinkle with extra parsley then slice to serve.

You can’t have a Christmas dinner without the addition of a scrumptious maple nut stuffing loaf.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Christmas Recipes

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More about Maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest.

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter doesn't contain any butter, or dairy products.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree – that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.

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