What is a traditional Christmas Dinner without your stuffing?! It’s very easy to make so don’t even bother buying it ready, just make your own!
- 300g pork mince
- large handful of breadcrumbs
- 2 onions, finely chopped
- a few sprigs of fresh sage, roughly chopped
- half a tsp nutmeg
- olive oil
- sea salt
- black pepper
- non-stick frying pan
- small mixing bowl
- cling film
- loaf tin (if you are cooking the stuffing in the oven separate from the turkey)
- Add some olive oil to a non-stick pan and fry the onions for 10 minutes.
- Add salt, pepper, nutmeg and sage. Stir well until everything is combined together. Put the mixture into a small bowl and let it cool completely. Add the pork mince and breadcrumbs, scrunch all together with your hands and shape into a ball.
- Place the stuffing onto a large piece of cling film. Roll it tightly by covering the stuffing all over with cling film, then grab the ends of the cling film and and make rolling movement on your kitchen top until the cling film gets really tight and forms the shape of a big sausage.
- Chill overnight.
On the day you can either:
Unwrap it and use to stuff the neck end of the turkey (if you’re cooking whole turkey), then roll any leftovers into balls and cook with the turkey.
Pack the whole mixture into a loaf tin, top with extra sage leaves and cook it in the oven for about 30-40 minutes. Drain off any fat and serve sliced.
Leave it sealed in clingfilm and steam it for about 20 minutes. Unwrap and serve sliced.