Recipe: Pork, Cranberry & Chestnut Stuffing

Stuffing

Try our Restaurant Development Manager, Adriano Trebbi's, recipe for delicious pork, cranberry and chestnut stuffing. 

Ingredients

  • 300g pork sausage meat
  • 40g unsalted butter
  • 6 rashers smoked streaky bacon, sliced into thin strips
  • 1 onion, finely diced
  • 2 sticks celery, finely diced
  • 1 sprig fresh rosemary, chopped
  • 500ml cider
  • 1 large handful dried cranberries
  • 3g ground allspice
  • 1 handful crushed chestnuts
  • Zest of 1 orange
  • 1 free-range egg
  • 2 handfuls of breadcrumbs
  • Sea salt
  • Freshly ground black pepper

 

Method
1. Melt butter in a pan
2. Add onion, celery, bacon and rosemary, gently cooking until the vegetables are soft
3. Add the cranberries and cider and cook until reduced by half
4. Allow liquid to cool, then add the orange zest, egg, pork, spices and breadcrumbs
5. Season with sea salt and milled pepper
6. Gently fold all ingredients together until fully combined
7. Cook in a shallow baking tray at 180°C for 40 minutes. Ensure the pork is fully cooked through, as ovens may vary.