The perfect Christmas stuffing

By December 12, 2016FOOD & DRINK, RECIPES

You can either use this recipe to stuff your turkey or cook in a shallow dish on its own. It will work well both ways. As always, use the best quality ingredients you can get hold of. We use rare breed Gloucester Old Spot pork from our friends at Primrose Herd.

Method:

  1. Sweat the chopped onion in a pan with a little oil, on a low heat until softened (10-15 minutes) allow to cool
  2. In a large mixing bowl, mix all the ingredients together very well. You really are better off getting stuck in with your hands and squishing it all together. It needs to be seasoned pretty well.
  3. Now, either stuff your turkey with it, or place into an oven proof dish, flatten out a little with your hands and cook for about an hour at 190 degrees C. It will go nice and crispy on the top and stay moist in the middle. There maybe a little excess fat when it is cooked. This will depend on the fat content of the pork you choose. You can simply pour the excess fat off if you choose.

You will need

1 kilo minced rare breed pork
2 large white onions, finely chopped
100g fresh breadcrumbs
150g cooked chestnuts, roughly chopped (the vac packed cooked ones are good)
1 bunch fresh sage, roughly chopped
75g smoked bacon, finely chopped
50g dried apricots, chopped
½ a Lemon zested
½ a Clementine zested
A few gratings of nutmeg
Salt and pepper