Sage & Onion Chicken Loaf
It’s that time of year where we all bemoan our diminished bank balances, yes January is the ultimate Salticrax month.
This easy-to-make, economical Chicken Loaf is very versatile it can be served cold with salads or warm with roast potatoes, veggies and gravy. It’s great in sandwiches too, once refrigerated it can be sliced quite thinly.
350g skinless chicken breasts
4 pork sausages skin removed
1 small onion chopped
a handful of raisins or chopped dried fruit (optional)
1 pkt of Paxo sage & onion stuffing * or you can make your own from scratch here.
Heat your oven to 180 c and grease a loaf tin.
Chop the chicken into cubes and using a food processor blitz the chicken into very small pieces (but not mush) and place in a bowl.
Following the instructions on the packet mix the stuffing with boiling water, do not add the oil.
Add the onions, sausage meat, stuffing, fruit and the chicken and mix together.
Press into your greased loaf tin, cover with foil/lid and bake for 45 minutes, remove the foil and bake for a further 15 minutes to brown the top a little.
* Paxo stuffing is sold at most supermarkets, Ina Parman also does a version but I find Checkers Heritage brand to be the most economical.