Chestnut and pork stuffing
- December 2010
- Serves 8
- 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.
- 27.2g (9.8g saturated)
- 20.1g (2.4g sugars)
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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