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Stuffing
Pork, sage, onion & chestnuts
- Dairy-freedf
Pork, sage, onion & chestnuts
- Dairy-freedf
“A super-reliable recipe for minced pork stuffing – give your roast dinner some oomph. ”
Serves 10
Cooks In1 hour 5 minutes
DifficultySuper easy
Jamie's Family ChristmasPorkChristmasThanksgivingBritishSides
Nutrition per serving
-
Calories 209 10%
-
Fat 8.1g 12%
-
Saturates 2.7g 14%
-
Sugars 3.1g 3%
-
Protein 22.2g 44%
-
Carbs 11.8g 5%
Of an adult's reference intake
Recipe From
Jamie's Family Christmas
By Jamie Oliver
Tap For Method
Ingredients
- 2 large onions
- 50 g stale bread
- 200 g vac-packed chestnuts
- 1 kg higher-welfare shoulder of pork , trimmed, diced
- 1 bunch of fresh sage , (30g)
- 3 rashers of higher-welfare smoked streaky bacon
- 1 whole fresh nutmeg , for grating
- 1 lemon
- 1 orange or clementine
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
Jamie's Family Christmas
By Jamie Oliver
Tap For Ingredients
Method
- Preheat the oven to 190ºC/375ºF/gas 5.
- Peel, quarter and blitz the onions in a 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 in the chestnuts.
- Place the diced pork into the food processor, pick in the sage leaves, roughly chop and add the bacon, followed by 1 level teaspoon of white pepper and a good pinch of sea 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 pepper, then 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 dish.
- 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, or until bubbling and crispy. If you’re doing it as part of your Christmas lunch, you want to put it on at the same time as your spuds.
- Once done, 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. Enjoy!
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Recipe From
Jamie's Family Christmas
By Jamie Oliver
Related video
Perfect Christmas stuffing: Jamie Oliver
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