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Chestnut and pork stuffing

Name: Chestnut and pork stuffing
Yield: Serves 8
Cuisine: British recipes
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

Published: 30 Nov 10
Updated: 18 Mar 24

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.

Easy
December 2010

Test kitchen approved

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.

Nutrition: per serving

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

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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

Preheat the oven to 180°C/fan160°C/gas 4. Mix the sausagemeat and pork mince in a large bowl and set aside.
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.
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).

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.

Recipe from December 2010 Issue

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

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.