Scrumptious Christmas Stuffing

I made this for the first time last year, but it was for our actual Christmas lunch and I figured it would be a bit pointless blogging it after the effect. But so very, very luscious was this stuffing that I vowed to blog it this year. Duly, I made the stuffing last week, freezing all but a single portion which I figured I’d cook with Sunday lunch so that I could photograph it. All good planning but then I forgot about my little portion of stuffing and burnt the edges – no way was I going to photograph that so you’ve got this image instead: not remotely relevant I know! Back to the recipe: I know it works because I did it last year and I would urge you to take the time to give it a go: make this stuffing and you’ll never buy the packet stuff again – it’s sooooo very yummy: juicy and succulent inside; crispy on the outside; delicious throughout! And, like I said, you can freeze it raw and just defrost it Christmas morning! Merry Christmas! (from the beach!!!)

What you need…

50g stale bread, roughly chunked

2 large 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!!!


Leave a Reply

Your email address will not be published. Required fields are marked *