A Christmas dinner isn’t complete without all the trimmings, and it’s the one time of the year where stuffing is essential. Luckily, stuffing can be prepped ahead of time, allowing you minimum fuss on Christmas Day. Jamie Oliver’s recipe for pork, sage and onion stuffing promises a “quick and easy” dish that can be made in under an hour and can be reheated in time for the festive dinner.
The celebrity chef suggest using your own mince pork for “amazing flavour and texture”, but you can save time by using sausage meat. “Usually I’d sweat the onions off first, but this year I decided to keep it rough and ready, quick and easy. It’s basically bish, bash, bosh but with a bit of love, care and intelligence,” Jamie stated on his website.
Jamie Oliver's pork, sage and onion stuffing Two large onions 50g stale bread 200g vac-packed chestnuts 1kg higher-welfare pork shoulder, trimmed, diced One bunch of fresh sage (30g) Three rashers of smoked streaky bacon One whole nutmeg, for grating One lemon One orange or clementine Preheat the oven to 190oC/375oF/gas 5. Blitz the onions in a food processor until finely chopped and put into a bowl. Then tear the bread into small pieces in the food processor to make breadcrumbs.
Add these to the bowl with the onions, before crushing and crumbling the chestnuts along with them. If you’re making your own pork mince, put the diced pork into the food processor, along with the sage leaves and bacon (roughly chopped), followed by.
