It has become somewhat of a tradition of mine to make a fruity stuffing to go with my roast turkey. I generally make roll them into balls and cook the rest in a loaf. This year, I didn’t cook turkey, but I had to make stuffing!
I don’t like to use sausage meat to make stuffing, I prefer to use lean pork mince and add a little fat in the form of smoke bacon. But feel free to use pork sausage meat instead. This stuffing loaf is very nice cold, which we ate the next day with the Cranberry & Apple Sauce I’d made.
- 800g pork mince
- 6 sage leaves, chopped
- 1 small onion, finely chopped
- 140g dried cherries, chopped
- 100g walnuts, chopped
- 200g cooked chestnuts, chopped
- 4 smoked bacon slices
- salt & freshly ground black pepper
- Preheat oven to 200C/Gas 6
- In a bowl, mix together the pork mince, sage, onion, dried cherries, walnuts and chestnuts. Season well with salt and pepper.
- Form into a loaf shape and place into an oven proof dish. Lay the bacon slices over the top of the loaf.
- Bake for an hour until cooked through.
- Can be served hot or cold.
This post is part of Cook, Craft, Create: December 2013, why not check out the other ideas this season?