Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Mild Italian Sausage, uncased
(May contain Mustard, Soy, Wheat, Egg, Milk)
1 unit(s)
Gala Apple
2 unit(s)
Ciabatta Roll
7 g
Thyme
7 g
Sage
g
Mirepoix
g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
tsp
Oil*
Dice 1 apple. Cut ciabatta into 1/2-inch pieces. Strip another 1 tbsp thyme leaves from the stems. Thinly slice remaining sage.
Add mirepoix, apple, sausage, dried cranberries, thyme, sage and ciabatta in a large bowl. Stir combine.
Lightly oil an 8x8-inch baking dish with 1 tsp oil. Firmly press the stuffing mixture into the baking dish. Cover with foil and set aside in the fridge. (NOTE: You will cook the stuffing at the same time as the squash.)