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
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.
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.
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.
Press the sausage mixture into the tin, use a spoon to flatten the stuffing down and fold any excess bacon over the top.
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.
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.
Find more Christmas recipes in our free ‘A Very Maple Christmas’ cookbook here.
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.
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