Pork, leek and chestnut stuffing loaf
For me, stuffing is one of the best parts of Christmas dinner! This is my ultimate stuffing recipe – pork, leek and roasted chestnut.
You can make it on the day, or you can save yourself some Christmas Day stress and make it advance. Just pop it in the freezer and it will keep for up to 3 months. It cooks really well once it has been defrosted.
Even if you’re not cooking for a crowd, I’d recommend making extra – the leftovers are amazing on sandwiches. I recommend making it in a loaf tin, as it makes slicing and serving so easy.
Ingredients (serves 8-10)
– 300g minced pork
– 300g sausage meat
– 1 white onion, finely chopped
– 2 leeks, peeled and thinly sliced
– 100g bread crumbs
– 125g roasted, peeled chestnuts, roughly chopped
– 1 teaspoon each of dried sage, dried thyme and rosemary
1. Heat a little oil in a frying pan (or use butter – it is nearly Christmas, after all!). Saute the onion and leek for 4 minutes until softened. Leave to cool.
2. Take a large bowl and mix together the minced pork, sausage meat, breadcrumbs, chestnuts and herbs. Once the onions and leeks are cool, add them in as well. Mix the ingredients together really well. Season, but remember not to add much salt as the sausage meat may be seasoned already.
3. You can use this stuffing to stuff your meat, but I prefer to serve it in slices. Take a loaf tin and line with baking paper – make sure there is extra at the edges.
4. Transfer the stuffing mixture into the loaf tin, pressing it in really well. You want it to be very compact.
5. At this point, you can wrap it very securely in cling film and freeze. To defrost, take it out of the freezer and defrost in the fridge overnight. Ensure it is thoroughly defrosted before cooking.
6. To cook, preheat the oven to 180°C. Place in the oven for 15-20 minutes until all of the meat is cooked through. To serve, lift the stuffing out of the loaf tin (the baking paper helps with this!) and cut into slices.
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