Sausage, Cranberry & Pear Stuffing Recipe

Place a large frying pan over a medium heat and add the butter. Let it melt, then add the onion, celery and sausage meat and cook for about 10 minutes, stirring from time to time. Tip the cooked sausage mixture into a large bowl, then preheat the oven to 190⁰C (Gas Mark 5) and grease a shallow, 2-litre oven dish with the extra butter. Put the prepared pears into a food processor and blend to a smooth purée, then add this to the sausage-mixture bowl, together with all the remaining ingredients. Season well with salt and plenty of pepper, then stir well to combine. Tip the stuffing into the greased dish, then cover with foil and cook in the oven for 10 minutes, then remove the foil and cook for a further 30 minutes until golden, then serve.