Pork, Apple And Chestnut Stuffing
Pork, Apple And Chestnut Stuffing

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, pork, apple and chestnut stuffing. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Thoroughly mix together the remaining ingredients with the cooled onion. A simple stuffing, sweetened with apples and chestnuts and lightly accented with cinnamon and sage, is rolled up inside a butterflied pork loin in this centerpiece dish. When you slice the loin, you see the swirl of stuffing. Served with a very simple cider pan sauce, it's impressive enough for company, but quite easy to do.

Pork, Apple And Chestnut Stuffing is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Pork, Apple And Chestnut Stuffing is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have pork, apple and chestnut stuffing using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Pork, Apple And Chestnut Stuffing:
  1. Take 1/2 kg Best pork mince
  2. Get 1 packages Paxo sage and onion stuffing (small)
  3. Make ready 1 Cooking apple
  4. Make ready 200 grams Cooked chestnuts
  5. Prepare 1/2 Onion finely chopped
  6. Make ready 1/4 Glass white wine
  7. Get 1 Knob butter
  8. Get 1 clove Garlic, chopped
  9. Get 1 bunch Fresh herbs - thyme, parsley, sage
  10. Take 1 tbsp Honey

Set aside half for stuffing the turkey. Mix the sausagemeat and pork mince in a large bowl and set aside. Cool a little, then add to the pork. Add the breadcrumbs, herbs, garlic and egg to the bowl and season.

Instructions to make Pork, Apple And Chestnut Stuffing:
  1. Make up the Paxo as per the box instructions, transfer to a large mixing bowl and allow to cool.
  2. In a small saucepan, add the onion, garlic, butter and thyme. Cook for 2 minutes untill onions are softened. Add the wine and half the sage and simmer for a further 3-4 minutes. Turn off the heat.
  3. When the Paxo mix has cooled, add the pork mince and salt and pepper seasoning and mix well. Then add the softened onions and herbs and the rest of the fresh herbs, keeping a few sage leaves back for garnish. Mix well.
  4. Chop half the cooking apple into small cubes and add to the stuffing mix. Crush the chestnuts and add 1 third to the mix, mix well.
  5. Take a foil dish, as there is no fat in pork mince, you will need to add a dash of olive oil and spread this around the dish so the stuffing does not stick and burn the bottom.
  6. Add the stuffing mix to the dish and pat down. Add the rest of the chestnuts over the top and slice the rest of the apple into wedges and pack down the sides with the few sage leaves you have left.
  7. Bake in the oven for 30 minutes at 150 C. Remove from the oven and drizzle the honey over the top. Return the stuffing to the oven for a further 20 minutes.
  8. Either serve straight away with your roast turkey/ goose/chicken or if making in advance, you can freeze before cooking (hence the disposable foil tray!).

Cool a little, then add to the pork. Add the breadcrumbs, herbs, garlic and egg to the bowl and season. Cook just before you want to serve it as the stuffing may become dry if cooked and reheated. Stuffing made with sausagemeat is usually high in saturated fat, so we used reduced-fat sausages. We replaced some of the meat with apple, onion and wholemeal breadcrumbs, too.

So that is going to wrap this up for this special food pork, apple and chestnut stuffing recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!