In my continued pursuit of letting the festive spirit permeate other months of the year, here’s a really delicious stuffing that tastes just great in November, as we gradually enter the Christmas period enjoy Pork, Sage, Onion and chestnut Stuffing with Sunday lunches around friends and family. Coming back to such a succulent stuffing to accompany your meat after a brisk, well-wrapped up morning walk is my idea of food heaven!
Jamie Oliver’s Pork, Sage, Onion & Chestnut Stuffing Print Recipe
- 2 large onions
- 50g stale bread
- 200g vac-packed chestnuts
- 1kg of trimmed, diced pork
- Bunch of fresh sage
- 3 rashers of smoked streaky bacon
- 1 nutmeg, 1 lemon, 1 orange
Step 1. Preheat the oven to 190°C/375°F/gas mark 5. Now blitz the onions in a food processor and tip into a large bowl.
Step 2. Whizz the stale bread into breadcrumbs, add to the bowl then crush and crumble in the chestnuts.
Step 3. Next, place the diced pork into the food processor, pick in the sage leaves, chop and add the bacon, then season. Grate a quarter of the nutmeg, the zest of half a lemon and two or three gratings of orange or clementine zest. Pulse into a mush and tip into the mixing bowl. Now season the pork well, with salt and pepper.
Step 4. Now remove half of the stuffing for use with your meat, then flatten the rest, cooking for about an hour or until bubbling and crispy.
Step 5. Finally pour away any excess fat if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside – and will really give your winter warmer lunch meal some oomph!