Baked pork, almond and marsala stuffing with bread sauce topping

Baked pork, almond and marsala stuffing with bread sauce topping
  • Serves icon Serves 8 as a side dish
  • Time icon Hands-on time 35 min, oven time 30 min

The lovechild of stuffing and bread sauce. You can make this recipe as a side or have it on its own with a salad.

Nutrition: per serving

Calories
373kcals
Fat
24.7g (10.2g saturated)
Protein
11.9g
Carbohydrates
18.3g (6.7g sugars)
Fibre
1.9g
Salt
0.8g
Calories
373kcals
Fat
24.7g (10.2g saturated)
Protein
11.9g
Carbohydrates
18.3g (6.7g sugars)
Fibre
1.9g
Salt
0.8g

Ingredients

For the bread sauce topping

  • 400ml whole milk
  • 10 cloves
  • 3 mace blades
  • 2 bay leaves, plus extra
  • 1 onion, roughly chopped
  • 50ml double cream
  • 250-300g good quality white bread (sourdough or country loaf), crusts removed, sliced or torn into small chunks

For the stuffing

  • 70g unsalted butter, plus extra
  • 5 banana shallots, 2 very finely chopped, 3 quartered lengthways
  • 4 fresh thyme sprigs, leaves picked
  • 250ml marsala or madeira
  • 400g British free-range pork sausagemeat
  • 75g ground almonds
  • Vegetable oil for drizzling

Method

  1. Put the milk, cloves, mace, bay leaves, onion and cream in a pan, heat gently until steaming, then set aside to cool and infuse.
  2. For the stuffing, melt 50g of the butter in a large frying pan, add the 2 finely chopped shallots and the thyme, season with salt and fry gently for 8-10 minutes until the shallots are softened but not coloured. Remove to a mixing bowl to cool. Add the rest of the butter to the pan with the quartered shallots, season with salt and pepper, then fry over a medium heat for 10-12 minutes until softened and lightly golden. Pour in the marsala/madeira and reduce until syrupy. Remove to a separate bowl.
  3. Once the finely chopped shallots have cooled, add the sausagemeat and ground almonds and mix with your hands until well combined. Roll into walnut-size balls (about 18) and set aside. Put the cleaned frying pan back on a high heat with a drizzle of oil, then fry the stuffing balls until golden all over. Remove to a 1.5 litre gratin dish, then scatter over the sticky quartered shallots.
  4. Heat the oven to 200°C/180°C fan/ gas 6. For the topping, dip the bread chunks into the infused milk for about 3 seconds – just long enough to soak through but not fall apart. Scatter the bread over the meatballs in the dish, along with extra bay leaves. Dot with butter, then bake for 30 minutes or until crisp and golden on top and the meat is cooked through. Serve immediately.

delicious. tips

  1. This dish would also make a great main meal with a salad. Double all quantities, then bake in a large gratin dish.

  2. Assemble the night before. Cover and chill, then bake.

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