Stuffing

Pork Stuffing

Serves 10

  • 2 large onions, peeled and quartered

  • 50 g stale bread

  • 200 g vac-packed chestnuts

  • 1 kg higher-welfare shoulder of pork, trimmed and diced

  • 1 bunch fresh sage, leaves picked

  • 3 rashers smoked streaky bacon, roughly chopped

  • freshly ground white pepper

  • sea salt

  • 1 whole fresh nutmeg, for grating

  • 1 lemon

  • 1 orange or clementine

Preheat your oven to 190ºC/375ºF/gas 5. Blitz the onions in the food processor until finely chopped, then tip into a large bowl. Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble your chestnuts in there too. Tip your diced pork into the food processor with the sage leaves, bacon, a level teaspoon of white pepper and a good pinch of salt. Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange or clementine zest. Pulse until you've got some chunks and some mush, it won't even take a minute, then tip into the mixing bowl.



Because the pork is raw, you're committed to seasoning it well so add another pinch of salt and white pepper, then get your clean hands in there and scrunch it all up until well combined.



Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware-type dish that you can serve from. Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour until bubbling and crispy. If you're doing it as part of your Christmas lunch, you want to get it on about the same time as your spuds.



When done, you can pour away any excess fat before serving if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside. Delicious.

Nutritional Information

Stuffing

Pork, sage, onion and chestnuts – a great combo

More Sides recipes >
0 foodies cooked this
Freshly minced pork makes the best stuffing ever and really gives your roast dinner some oomph
Serves 10
1h 05m
Super easy
Print this recipe
Method

Making your own minced pork like I've done here really turns your stuffing into something special. It will give you amazing flavour and texture, and it's wicked to be able to see everything you've got in there. Usually I'd sweat the onions off first, but this year I decided to keep it rough and ready, quick and easy. It's basically bish, bash, bosh but with a bit of love, care and intelligence.

Preheat your oven to 190ºC/375ºF/gas 5. Blitz the onions in the food processor until finely chopped, then tip into a large bowl. Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble your chestnuts in there too. Tip your diced pork into the food processor with the sage leaves, bacon, a level teaspoon of white pepper and a good pinch of salt. Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange or clementine zest. Pulse until you've got some chunks and some mush, it won't even take a minute, then tip into the mixing bowl.

Because the pork is raw, you're committed to seasoning it well so add another pinch of salt and white pepper, then get your clean hands in there and scrunch it all up until well combined.

Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware-type dish that you can serve from. Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour until bubbling and crispy. If you're doing it as part of your Christmas lunch, you want to get it on about the same time as your spuds.

When done, you can pour away any excess fat before serving if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside. Delicious.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 209
    10%
  • Carbs 11.8g
    5%
  • Sugar 3.1g 3%
  • Fat 8.1g 12%
  • Saturates 2.7g 14%
  • Protein 22.2g 49%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 2 large onions, peeled and quartered

  • 50 g stale bread

  • 200 g vac-packed chestnuts

  • 1 kg higher-welfare shoulder of pork, trimmed and diced

  • 1 bunch fresh sage, leaves picked

  • 3 rashers smoked streaky bacon, roughly chopped

  • freshly ground white pepper

  • sea salt

  • 1 whole fresh nutmeg, for grating

  • 1 lemon

  • 1 orange or clementine