PORK CHOP AND STUFFING RECIPE RECIPES

Steps:

• 1. Preheat the oven to 190ºC/375ºF/gas 5.
  2. Peel, quarter and blitz the onions in a food processor until finely chopped, then tip into a large bowl.
  3. Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble in the chestnuts.
  4. Place the diced pork into the food processor, pick in the sage leaves, roughly chop and add the bacon, followed by 1 level teaspoon of white pepper and a good pinch of sea salt.
  5. Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange or clementine zest. Pulse until you’ve got some chunks and some mush – it won’t even take a minute, then tip into the mixing bowl.
  6. Because the pork is raw, you’re committed to seasoning it well, so add another pinch of salt and pepper, then scrunch it all up until well combined.
  7. Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware dish.
  8. Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour, or until bubbling and crispy. If you’re doing it as part of your Christmas lunch, you want to put it on at the same time as your spuds.
  9. Once done, pour away any excess fat before serving, if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside. Enjoy!

Steps:

• 1. Peel and finely chop the onions, then sweat in a frying pan on a medium heat with 1 tablespoon of olive oil and a pinch of sea salt and black pepper for 10 minutes, or until soft but not coloured, stirring often.
  2. Pick and finely chop the herb leaves and stir into the pan, with the chilli flakes for a bit of warmth (if using).
  3. Trim off the crusts then tear the bread into a bowl and soak it in the milk and 150ml of water for a couple of minutes so it gets really soft. Squeeze between your hands to get rid of the excess liquid, then transfer to a separate bowl.
  4. Tip in the soft onions and mix together – the bread will cool the onions down quickly.
  5. Once completely cool, add the sausagemeat or squeeze the meat out of the chipolata skins into the bowl and use clean hands to scrunch it all together. This is your base stuffing mix and it’s delicious!
  6. Or, you can embellish it with one or a combination of the ideas: 1 small handful of chopped dried fruit, such as cranberries, raisins, dates, dried apricots; 1 splash of sherry or sweet wine; 1 handful of pine nuts or chopped mixed nuts; the finely grated zest of 1 clementine or 1 small orange; a good grating of nutmeg.
  7. Rub the inside of a baking dish (20cm x 30cm) with butter.
  8. Reserve one handful (roughly 200g) of stuffing for your turkey, then push the rest into the dish, spreading it out fairly evenly.
  9. Use any extra herbs, nuts and dried fruits you have to decorate the top, pushing them in with your fingers. Drizzle with a little oil to help it crisp up, then pop in the fridge until you’re ready to cook.
  10. Bake at 180°C/350°F/gas 4 at the bottom of the oven so you get a really crispy base, for 35 to 40 minutes, or until golden and cooked through.