You can assemble this savoury sliceable loaf a day ahead, then pop it into the oven while the turkey is on the barbecue.
- Portion size 10 servings
Ingredients
Method
Remove sausages from casings. In large skillet, brown sausages over medium-high heat, breaking up with spoon, until no longer pink, about 6 minutes. With slotted spoon, transfer to paper towel-lined plate.
Drain all but 2 tsp (10 mL) fat from pan. Add onions, celery, garlic, walnuts, salt and pepper to pan; cook over medium heat until onions are softened, about 5 minutes. Add stock, parsley and sage; return sausages to pan. Remove from heat; let cool.
In large bowl, toss together bread, sausage mixture and eggs until combined. Scrape into parchment paper-lined 9- x 5-inch (2 L) loaf pan, pressing firmly; cover with foil. (Make-ahead: Refrigerate for up to 24 hours; add 25 minutes to covered baking time.)
Bake in 375°F (190°C) oven for 40 minutes. Uncover and bake until golden and crusty, about 20 minutes. Let stand for 10 minutes before slicing.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 356 mg
- Protein 9 g
- Calories 217.0
- Total fat 13 g
- Cholesterol 57 mg
- Saturated fat 2 g
- Total carbohydrate 17 g
%RDI
- Iron 12.0
- Folate 15.0
- Calcium 5.0
- Vitamin A 4.0
- Vitamin C 7.0
