Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, pork, apple and chestnut stuffing. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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. This Apple and Chestnut Stuffing is really delicious.
Pork, Apple And Chestnut Stuffing is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Pork, Apple And Chestnut Stuffing is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook pork, apple and chestnut stuffing using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Pork, Apple And Chestnut Stuffing:
- Get 1/2 kg Best pork mince
- Make ready 1 packages Paxo sage and onion stuffing (small)
- Take 1 Cooking apple
- Make ready 200 grams Cooked chestnuts
- Make ready 1/2 Onion finely chopped
- Prepare 1/4 Glass white wine
- Get 1 Knob butter
- Take 1 clove Garlic, chopped
- Get 1 bunch Fresh herbs - thyme, parsley, sage
- Prepare 1 tbsp Honey
Author Stir in apples, chestnuts, and sage. Stretch each bacon rasher with the back of a cook's knife, then. 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.
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!).
A great all-round stuffing, studded with chestnut and apple and fragrant with herbs. It works a treat with pork or poultry. Actually, it's so good I'd eat it for You can stuff this mixture under the neck skin of a chicken, turkey or goose, and also put a little of it inside the cavity of the bird (but don't pack it full. 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.
So that is going to wrap this up with this special food pork, apple and chestnut stuffing recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
