Chestnut and pork stuffing

Chestnut and pork stuffing

This chestnut and pork stuffing recipe is laden with sausagmeat, pork mince, earthy chestnuts and crispy pancetta – a warming and festive combination that deserves a place on every Christmas table.

Chestnut and pork stuffing

  • Serves icon Serves 8
  • Time icon Takes 20 minutes to make, 20 minutes to cook, plus chilling

This chestnut and pork stuffing recipe is laden with sausagmeat, pork mince, earthy chestnuts and crispy pancetta – a warming and festive combination that deserves a place on every Christmas table.

Nutrition: per serving

Calories
407kcals
Fat
27.2g (9.8g saturated)
Protein
21.8g
Carbohydrates
20.1g (2.4g sugars)
Salt
2.2g

Ingredients

  • 450g sausagemeat
  • 300g pork mince
  • 25g unsalted butter
  • 2 tbsp olive oil
  • 150g peeled cooked chestnuts, roughly chopped
  • Good grating of fresh nutmeg
  • 100g fresh white breadcrumbs
  • Large handful of fresh flatleaf 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
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Method

  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. Grate in the nutmeg. Cool a little, then add to the pork.
  3. Add the breadcrumbs, herbs, garlic and egg to the bowl and season. 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 (about 8cm x 16cm x 5cm deep).
  4. Chill for 10-15 minutes, then turn out and cut into 8 rectangles. Put a sage leaf on top of each, then wrap snugly in a piece of pancetta. When you’re ready to serve, place on a non-stick baking sheet and bake for 15 minutes until the parcels are cooked and the pancetta is golden.

Nutrition

Nutrition: per serving
Calories
407kcals
Fat
27.2g (9.8g saturated)
Protein
21.8g
Carbohydrates
20.1g (2.4g sugars)
Salt
2.2g

delicious. tips

  1. Open-freeze the shaped, uncooked stuffing (without the sage) on a baking sheet until solid. Put in a container and freeze for up to 2 months. Defrost, then add the sage leaves and finish the recipe.

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