PORK SAUSAGE STUFFING RECIPES RECIPES

Steps:

• GET AHEAD 1. Peel the onions, wash and trim the leeks, then finely chop them (saving the green leek tops for soup or stew). Pick the sage leaves, keep 2 nice big ones aside, then finely slice the rest. 2. Place a large frying pan on a medium heat with 1 tablespoon of oil and the butter. Finely slice and add the bacon, fry until lightly golden, then stir in the sliced sage, followed by the onions and leeks. 3. Finely grate in half the nutmeg, add a good pinch of sea salt and black pepper and cook for 15 minutes, or until soft, stirring occasionally. Leave to cool. 4. Toast the bread, then whiz it to crumbs in a food processor with the chestnuts and tip into a large bowl. Add the cooled onion mixture, the minced pork shoulder and drained peaches. 5. Using your hands, really squash and squidge everything until well mixed. Put 250g of the stuffing mixture aside to stuff the neck of your turkey (click here for the turkey recipe), then pack the rest into an appropriately sized oiled baking dish. 6. Flatten it down and use your hands to almost tuck the stuffing into the dish, so it mounds up in the middle. 7. Halve the clementine, then push the halves into the top of the stuffing, cut side up, placing 1 reserved sage leaf on each half and drizzle with 1 more tablespoon of oil. Cover and pop in the fridge. ON THE DAY 8. Bake in a preheated oven at 180°C/350°F/gas 4 for 45 to 50 minutes, or until golden, gnarly and cooked through.

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.