No Christmas dinner is complete without stuffing. While some recipes call for bready additions and chalky chestnuts, this recipe gets its fiber from softly braised leeks, sweet potatoes and onions, studded with sweet cranberries. Serves 8 as a side dish.
1 Large red onion, diced
2 Large white onions, diced
1 Large leek, sliced diagonally
4 Pork sausages, chopped
1 Handful dried cranberries, chopped
¼ Cup fresh sage, chopped
3 Sweet potatoes, peeled and chopped
½ Cup breadcrumbs (optional)
Salt and pepper, to taste
1 Tablespoon wholegrain mustard
1. Set the oven to 170 degrees Celsius, toss the sweet potatoes in oil and salt, and roast for 25 minutes, or until soft.
2. On a low heat in a large pot, gently sauté the onions and leeks until tender. Add in the cranberries and sausages, cook through.
3. Remove sweet potatoes from the oven, mash with egg and breadcrumbs and add to pot. Add chopped sage, mustard, salt, pepper and combine.
4. Put stuffing mix into an oven-proof dish. Lay the bacon strips over the mix and bake until the top is golden brown.