Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pork, apple and chestnut stuffing. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Author Stir in apples, chestnuts, and sage. Whether used to stuff your favourite bird or served as a side, this delicious chestnut stuffing with pork and apple is full of festive flavour. Don't wait until Christmas to enjoy this traditional chestnut stuffing - use some of it to stuff a bird and cook the remainder in an ovenproof dish to serve as a side.
Pork, Apple And Chestnut Stuffing is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Pork, Apple And Chestnut Stuffing is something that I’ve loved my entire life.
To get started with this recipe, we have to 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:
- Make ready 1/2 kg Best pork mince
- Make ready 1 packages Paxo sage and onion stuffing (small)
- Prepare 1 Cooking apple
- Take 200 grams Cooked chestnuts
- Prepare 1/2 Onion finely chopped
- Get 1/4 Glass white wine
- Prepare 1 Knob butter
- Take 1 clove Garlic, chopped
- Get 1 bunch Fresh herbs - thyme, parsley, sage
- Take 1 tbsp Honey
It works a treat with pork or poultry. Actually, it's so good I'd eat it for supper on its own. Tender pork loin chops are sandwiched between apple pie filling and savory stuffing creating a quick and easy dinner for weeknights. Tender, moist pork chops surrounded by apples and stuffing make this quick and easy supper a great meal anytime.
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!).
This exceptional apple stuffing combines cubes of rich challah bread with sweet chestnuts, tart apples and fresh herbs. Part of the series: Fresh Take. Chestnuts are roasting over an open fire, Jack Frost is nipping at your nose, and all you need to. This is a stuffing from one of my favourite blogs, Hapa Nom Nom which I've transformed into individual Pork Sausage Apple Stuffing in Pancetta Cups. Pork, sage and chestnut stuffing parcels.
So that is going to wrap it up with this exceptional food pork, apple and chestnut stuffing recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
