Pork & Chestnut Stuffing

Pork & Chestnut Stuffing

Ingredients

  • 450g sausagemeat
  • 300g pork mince
  • 25g unsalted butter
  • 2 tbsp Virgin olive oil
  • 150g peeled cooked chestnuts, roughly chopped
  • Good grating of fresh nutmeg
  • 100g white breadcrumbs
  • Large handful of fresh parsley, chopped
  • Small handful of fresh sage leaves, chopped, plus 8 extra leaves
  • 2 garlic cloves, crushed
  • 1 large free-range egg, beaten
  • 8 pancetta rashers

Instructions

  • 1. Preheat the oven to 180°C/fan160°C/gas 4. Mix the sausagemeat and pork mince in a large bowl and set aside.
  • 2. Heat the butter and oil in a frying pan, add the chestnuts and fry for 2-3 minutes on a medium heat. Next, grate in the nutmeg and set aside to cool a little, then add to the pork.
  • 3. Next, add the breadcrumbs, herbs, garlic and egg to the bowl and season with salt and pepper. Mix with your hands until fully combined. Use a quarter of the stuffing to fill the neck cavity of the turkey, then press the remainder into a 1kg loaf tin lined with cling film or shape by hand into a rectangle.
  • 4. Chill for 15 minutes, then cut into 8 rectangles. Put a sage leaf on top of each rectangle, then wrap in a piece of pancetta. When you’re ready to serve, place on a non-stick baking sheet and bake for 10-15 minutes until the parcels are cooked and the pancetta is golden.

8 Item(s)

8 Item(s)

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