Scrumptious Christmas Stuffing (revisited and tweaked)

Honestly, if you make this, you’ll never revert to the packet stuff again!!!! And, there’s still plenty of time – I made mine this morning. I know it works because I’ve done it for the last two years and I would urge you to give it a go: it’s sooooo very yummy: juicy and succulent inside; crispy on the outside; delicious throughout! And it has two further benefits: 1) it can be made in advanced and frozen raw, simply to be defrosted and popped in the oven on Christmas day and 2) it’s festively easy – there’s literally just a little whizzing in the processor and then diving into a bowl to mix with your hands (deeply satisfying). Merry Christmas!

What you need…

50g stale bread, roughly chunked

2 large red onions, peeled and quartered

200g vac-packed chestnuts

1 kg shoulder of pork, trimmed and chunked

A large handful of sage, leaves picked

3 rashers of smoked streaky bacon, roughly chopped

Sea salt and black pepper

1 whole nutmeg, freshly grated

Zest of ½ lemon

Zest of ¼ orange

What to do…

If you’re preparing the stuffing to cook the same day, preheat your oven to 190°c / 375°f / gas 5.

Tip the bread into your food processor (with the blade fitted) and whizz to create breadcrumbs. Tip them out of the food processor and into a large mixing bowl.

Tip the onions into your food processor and whizz until finely chopped. Add them to the bowl.

Tip the chestnuts into the food processor and whizz into little chunks. You guessed it: add them to the bowl.

Into your food processor now add the pork, sage, bacon and season well with the salt and pepper. Add in the nutmeg as well as the lemon and orange zest and pulse the whole lot until you have some chunky stuffing and some mushy – it doesn’t take long.

Tip the pork mixture into the bowl with the other ingredients. With your hands, scrunch the whole lot together to make sure that all the ingredients are well mixed.

Divide into 2: half for inside your bird and the other half to be cooked in an oven-to-tableware baking dish. Wodge the stuffing firmly into the dish and then pop in the oven to cook for 50 minutes or so until bubbling and crispy.

Inspired by…

Jamie Oliver

How easy…

A festive whizz I’d say!!!

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