PORK STUFFING RECIPES RECIPES

Steps:

• Place meat, onion, celery and seasoning in a pot. Cover with water. Bring to a boil and simmer for one hour stirring occasionally to break up meat chunks.
• Remove from heat. If there is an excess amount of liquid pour in a cup and reserve. Stir in the stuffing mixture. This mixture should be a little dryer than you like it since it will absorb some of the turkey juices. If too dry, add some of the reserved liquid.
• The stuffing can be prepared the night before and refrigerated overnight. This makes enough to stuff a 20 lb bird. Remember not to stuff your turkey until it is ready to cook. You can cook the stuffing that didn't fit in your bird in a crock pot (or in the oven if you have room).

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!