Jamie Oliver

Meat stuffing

Sweet onions, leeks, sage, smoky bacon, chestnuts & pork shoulder

Meat stuffing

Serves 10
Cooks In1H 15M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    429
    21%
  • Fat
    19.5g
    28%
  • Saturates
    7.2g
    36%
  • Protein
    25.2g
    50%
  • Carbs
    40.7g
    16%
  • Sugars
    9.9g
    11%
  • Salt
    0.9g
    15%
  • Fibre
    3.7g
    -

Of an adult's reference intake

Jamie Oliver's Christmas Cookbook
recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver
Tap For Method

Ingredients

  • 2 onions
  • 2 leeks
  • 1 bunch of fresh sage (30g)
  • olive oil
  • 50 g unsalted butter
  • 4 rashers of smoked streaky higher-welfare bacon
  • 1 whole nutmeg , for grating
  • 400 g stale bread
  • 200 g vac-packed chestnuts
  • 1 kg minced higher-welfare pork shoulder
  • 1 x 400 g tin of peaches, in juice
  • 1 clementine
Tap For Method
Jamie Oliver's Christmas Cookbook
recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

Share this Recipe

Tap For Ingredients

Method

  1. Peel the onions, wash and trim the leeks, then finely chop them (saving the green leek tops for soup or stew). Pick the sage leaves, keep 2 nice big ones aside, then finely slice the rest.
  2. Place a large frying pan on a medium heat with 1 tablespoon of oil and the butter. Finely slice and add the bacon, fry until lightly golden, then stir in the sliced sage, followed by the onions and leeks.
  3. Finely grate in half the nutmeg, add a good pinch of sea salt and black pepper and cook for 15 minutes, or until soft, stirring occasionally. Leave to cool.
  4. Toast the bread, then whiz it to crumbs in a food processor with the chestnuts and tip into a large bowl. Add the cooled onion mixture, the minced pork shoulder and drained peaches.
  5. Using your hands, really squash and squidge everything until well mixed. Put 250g of the stuffing mixture aside to stuff the neck of your turkey (click here for the turkey recipe), then pack the rest into an appropriately sized oiled baking dish.
  6. Flatten it down and use your hands to almost tuck the stuffing into the dish, so it mounds up in the middle.
  7. Halve the clementine, then push the halves into the top of the stuffing, cut side up, placing 1 reserved sage leaf on each half.
  8. Drizzle with 1 more tablespoon of oil and, when needed, bake in a preheated oven at 180°C/350°F/gas 4 for 50 minutes, or until golden, gnarly and cooked through.

Tips

Feel free to add some minced game to this story, or even a handful of chopped chicken livers, for a nice variation.

Tip

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Nutrition per serving
  • Calories
    429
    21%
  • Fat
    19.5g
    28%
  • Saturates
    7.2g
    36%
  • Protein
    25.2g
    50%
  • Carbs
    40.7g
    16%
  • Sugars
    9.9g
    11%
  • Salt
    0.9g
    15%
  • Fibre
    3.7g
    -

Of an adult's reference intake