Savory Pecan, Cranberry, and Apricot Stuffing Loaf
This delectable stuffing loaf marries flavors of sweet dried fruits with savory pork sausage, enriched by aromatic herbs and caramelized onions. It bakes to perfection with a crispy top adorned with pecans and bay leaves, adding elegance to its presentation. Ideal for festive occasions, it's versatile enough to complement turkey, lamb, beef, or game birds or to be enjoyed as a vegetarian delight by omitting the sausage. Slice into this loaf for an artisanal touch to your meal, equally splendid in hearty sandwiches or alongside a robust salad.
8
Servings
180
Calories
15
Ingredients
Ingredients
butter
as needed (for greasing)
pecan halves
4 pieces (none)
bay leaves
5 pieces (none)
butter
85 g (unsalted)
olive oil
1 tablespoon (none)
onions
2 (chopped)
ground coriander
1 teaspoon (none)
pecans
50 g (chopped)
fresh white breadcrumbs
100 g (none)
pork sausage
140 g (or skinned sausages)
dried apricots
75 g (ready-to-eat)
dried cranberries or craisins
25 g (none)
orange
zest of 1 small (finely grated)
sage leaves
4-6 leaves (finely chopped)
egg
1 large (beaten)
Instructions
1
Butter a 1kg (2 lb) loaf tin and line the base with greaseproof paper. Arrange the pecan halves and bay leaves alternately in a line along the bottom for a decorative topping. Preheat the oven to 190C/375F/gas 5.
2
In a large frying pan, melt 50g of butter with the olive oil over medium heat. Add chopped onions and sauté, stirring occasionally, for 8-10 minutes or until they begin to soften and turn golden. Integrate the ground coriander and remaining butter, cooking for an additional 3-4 minutes until onions are fully caramelized.
3
Mix the chopped pecans into the onion mixture and toast slightly. Remove the pan from heat, then stir in breadcrumbs, sausage meat (or extra breadcrumbs for a vegetarian version), apricots, cranberries, orange zest, finely chopped sage leaves, beaten egg, and season with salt and pepper. Ensure ingredients are well combined.
4
Transfer the stuffing mixture into the prepared tin, packing it down gently. Cover with a piece of buttered greaseproof paper.
5
Place in the preheated oven and bake for 30 minutes. Remove the paper and continue baking for an additional 5 to 10 minutes until the top is lightly browned. Once baked, take it out of the oven and let it rest for a few minutes.
6
Remove the loaf from the tin by loosening the sides with a round-bladed knife. Turn it onto a serving platter with the pecans and bay leaves facing up. Slice to serve and enjoy.
Nutrition Information
14 g
Fat
10 g
Carbs
5 g
Protein
1.25 g
Fiber
3.1 g
Sugar
275 mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Pecan, Cranberry, and Apricot Stuffing Loaf?
It is a festive stuffing dish that combines sweet dried fruits with savory pork sausage, herbs, and caramelized onions, baked in a loaf tin with a decorative pecan and bay leaf topping.
How many people does this recipe serve?
This recipe is designed to provide 8 servings.
Can I make a vegetarian version of this stuffing?
Yes, you can make it vegetarian by omitting the pork sausage and substituting it with extra breadcrumbs.
What is the calorie count per serving?
Each serving contains approximately 180 calories.
What size loaf tin is required?
A 1kg (2 lb) loaf tin is recommended for this recipe.
How do I create the decorative topping?
Arrange pecan halves and bay leaves alternately in a line along the bottom of the buttered and lined tin before adding the stuffing mixture.
At what temperature should I bake the stuffing loaf?
The oven should be preheated to 190C/375F/gas 5.
How long does the loaf need to bake in total?
The loaf bakes for 30 minutes covered with paper, followed by an additional 5 to 10 minutes uncovered to brown the top.
What fruits are included in this recipe?
The recipe uses 75g of dried apricots and 25g of dried cranberries or craisins.
How much fat is in one serving?
Each serving contains 14g of fat.
What is the carbohydrate content per serving?
There are 10g of carbohydrates per serving.
Does this recipe contain protein?
Yes, each serving provides 5g of protein.
How much sodium is in each slice?
There is 275mg of sodium per serving.
What type of breadcrumbs should I use?
The recipe calls for 100g of fresh white breadcrumbs.
How do I sauté the onions for the best flavor?
Sauté them in butter and olive oil for 8-10 minutes until golden, then add ground coriander and more butter for 3-4 minutes until fully caramelized.
What meat dishes pairs well with this stuffing?
This loaf complements turkey, lamb, beef, or game birds.
Is orange zest used in this recipe?
Yes, the recipe uses the finely grated zest of one small orange.
What spice is used in the onion mixture?
One teaspoon of ground coriander is integrated into the onion mixture.
How many pecans are used for the topping versus the mixture?
4 pecan halves are used for the decorative topping, while 50g of chopped pecans are mixed into the stuffing.
What is the fiber content of the stuffing loaf?
The loaf contains 1.25g of fiber per serving.
How much sugar is in a serving?
There is 3.1g of sugar per serving.
How many ingredients are required for this recipe?
There are 15 total ingredients listed for this stuffing loaf.
What is the role of the egg in this recipe?
One large beaten egg is used to bind the ingredients together.
How should I prepare the tin?
Butter the tin and line the base with greaseproof paper to ensure easy removal.
Can I use skinned sausages instead of sausage meat?
Yes, you can use 140g of either pork sausage meat or skinned sausages.
What is the best way to serve the loaf?
Turn it onto a platter so the pecans and bay leaves face up, then slice and serve.
Should the loaf rest after baking?
Yes, let the loaf rest for a few minutes after removing it from the oven to help it set.
What type of oil is recommended?
The recipe specifies using one tablespoon of olive oil.
How many bay leaves are needed?
You will need 5 bay leaves for the decorative topping.
Are the apricots used fresh or dried?
The recipe uses 75g of ready-to-eat dried apricots.