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Recipe: Christmas stuffing salad

July 9, 2017 by Shari 1 Comment

How good is stuffing? Sometimes I think it just might be my favourite part of the meal. I love stuffing so much, that at Christmas time I often whip up ‘stuffing cups‘ extra stuffing wrapped in pancetta and cooked in muffin tins – so we all get a little extra stuffing. This delicious recipe combines all those tradition ‘Christmas stuffing’ flavours into a salad! Why not add it to your Christmas in July menu. 

I am LOVING the flavours of roast celery and fennel at the moment. I actually whipped up a braised celery and fennel gratin the other night which was especially tasty.

Oh and simply take out the sausage meat to make this a delicious vegetarian option – because vegetarians LOVE Christmas in July too.

Christmas stuffing salad for Christmas in July

CHRISTMAS STUFFING SALAD

20g pistachios
3 veal sausages
1 red onion
2 carrots
1 stick of celery
1 small bulb of fennel
50g sage
50g parsley
1 garlic clove
100g dried figs
100g dried cranberries
2 Granny Smith
200g sourdough bread
1 tbs white wine vinegar
extra virgin olive oil
salt and pepper

Preheat oven to 200C. Place the pistachios onto an oven tray and place in oven. Toast for 3-5 mins until golden. Set aside to cool, then coarsely chop.

Remove the crust from the bread and tear into bite-size pieces. Remove the sausage casings and break up into smaller pieces. Cut the onion, celery and fennel into thin wedges. Cut the carrot into 1.5cm chunks.

Place the bread, carrot, onion, celery, fennel, sage leaves and unpeeled garlic on the oven tray. Drizzle with 2 tbs oil and season with salt and pepper. Toss well to coat. Roast for 20 mins or until golden and cooked.

Meanwhile, coarsely chop the figs and pick the parsley leaves. Cut the apple into quarters, remove core and thinly slice.

Heat a large frypan over medium-high heat. Cook the sausage meat, turning and breaking up with a wooden spoon, for 5-8 mins until golden and cooked. Remove from the heat.

Push the garlic from the skin and mash with a fork in a large bowl. Add 1 tbs white wine vinegar and 1 tbs oil. Season with salt and pepper. Whisk until combined. To serve, add all of the ingredients and gently toss to coat.

GoodFoodWeek - Christmas in July - stuffing salad

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Filed Under: Dinner, Dinner Party Inspiration, recipe Tagged With: best foods for winter, Christmas in July, farmers market, fresh produce, healthy options, seasonal eating, seasonal produce, toddler approved, winter warmer

« Motherhood: Are you an over-thinker?
Recipe: Pork, pistachio and pancetta stuffing cups »

Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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