Bread filling in a cake pan

Ingredients:

Filling

• 2 tablespoons butter
• 2 cups chopped yellow onion
• 1 cup shredded carrots
• 1 cup chopped celery
• A pinch of red pepper flakes
• 700 g raw sausage without casing
• 3 packages of 170g bread filling mix
• Chicken broth, as needed
• Cooking spray
• 3 eggs, lightly beaten with salt and black pepper

Creamy mashed potatoes

• 4 potatoes, peeled and diced
• 3 cups warm heavy cream
• 2-3 tablespoons of butter

Cranberry sauce

• 1 package (220 g) frozen cranberries, thawed
• 1/4 cup sugar
• Juice and zest of half an orange
• Deep-fried onions, for garnish
• Chopped chives, for sprinkling
• Ready gravy, ready to serve

Preparation:

1. Filling:
   
   Preheat the oven to 350°F (175°C). Place the butter in a large skillet and let it melt over medium heat. Once the butter has melted, add the onion, carrot, and celery. Season with salt, pepper, and red pepper flakes, and stir. Cook the vegetables until softened, 3-5 minutes. Add the sausage, season with salt and pepper, and break up the clumps with a wooden spoon, cooking for 7-10 minutes. Once the sausage is cooked through, turn off the heat.
2. While the meat mixture is cooking, prepare the filling on the stovetop according to package directions. Turn off the heat and set aside to cool slightly.
3. Spray a bundt pan with cooking spray and set aside.
4. Place the filling in a large bowl. Add the sautéed vegetables and lightly beaten eggs and mix well. Pour the filling into the prepared pan and press down.
5. Bake until the top is golden brown, 25-30 minutes. Remove from the oven and set aside to cool slightly.
6. Creamy mashed potatoes:
   
   Place the potatoes in a saucepan and cover with water. Season with salt and turn the heat to high. Once the potatoes come to a boil, reduce the heat and simmer until tender, about 10 minutes. Drain and pass the potatoes through a vegetable mill into a bowl. Add a splash of warmed cream and blend until perfectly velvety. Season with salt, pepper, and butter.
7. Cranberry sauce:
   
   Place the cranberries, sugar, orange zest, and orange juice in a saucepan. Reduce the heat to medium and simmer until the cranberries burst and the sauce thickens, about 20 minutes. Season with salt, remove from heat, strain, and set aside.
8. Before serving, run a knife around the edge of the filling, loosening it from the sides of the pan. Cover the pan with a cake stand and invert. Remove the pan. Garnish with creamy mashed potatoes, cranberry sauce, fried onions, and chives. Slice the filling, arrange on plates, and drizzle with sauce.