Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, pork, apple and chestnut stuffing. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pork, Apple And Chestnut Stuffing is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Pork, Apple And Chestnut Stuffing is something that I have loved my whole life.
Thoroughly mix together the remaining ingredients with the cooled onion. Empty into a large bowl and leave to cool. 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.
To begin with this recipe, we must first prepare a few ingredients. You can have pork, apple and chestnut stuffing using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Pork, Apple And Chestnut Stuffing:
- Prepare 1/2 kg Best pork mince
- Make ready 1 packages Paxo sage and onion stuffing (small)
- Make ready 1 Cooking apple
- Take 200 grams Cooked chestnuts
- Make ready 1/2 Onion finely chopped
- Make ready 1/4 Glass white wine
- Take 1 Knob butter
- Take 1 clove Garlic, chopped
- Make ready 1 bunch Fresh herbs - thyme, parsley, sage
- Prepare 1 tbsp Honey
Arrange the pork, onion, apple and mushrooms in the baking dish. Strain the dried mushrooms through a fine sieve into the sauce, then stir. Add the mushrooms, discarding any grit. Mix the sausagemeat and pork mince in a large bowl and set aside.
Instructions to make Pork, Apple And Chestnut Stuffing:
- Make up the Paxo as per the box instructions, transfer to a large mixing bowl and allow to cool.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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. Put the sage, chestnuts and breadcrumbs into a bowl with the onions, season with plenty of salt and black pepper, then mix well to combine. Lay the pork, flesh-side up, on a chopping board with. To Cook: This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside.
So that is going to wrap this up with this special food pork, apple and chestnut stuffing recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
