adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Meat stuffing
0 Likes
Total Time:
1 hour 15 minutes
Delicious stuffing made with flavorful free-range pork shoulder, slowly cooked with onions and leeks for a delightful taste upgrade from traditional sausage stuffing.
Ingredients:
  • 2 onions
  • 2 leeks
  • 1 bunch of fresh sage (30g)
  • 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
Instructions:
  • Prepare stuffing: - Peel onions and clean leeks, saving green tops for later. Finely chop both along with most of the sage leaves. - In a pan, heat oil and butter, then add bacon, cooking until golden. Stir in sliced sage, onions, and leeks. - Grate in nutmeg, season, and cook until soft. Let it cool. - Toast bread and pulse into crumbs with chestnuts. Combine with onion mixture, pork, and peaches. - Mix thoroughly and reserve 250g for turkey neck stuffing. - Pack remaining mixture into an oiled baking dish, creating a mound in the middle. - Press clementine halves into the top, add sage leaves, and drizzle with oil. Chill. - Bake at 180°C/350°F for 45-50 minutes until golden and cooked.

Similar Recipes