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Cranberry, walnut & citrus pork stuffing
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75g unsalted butter
200g chicken livers, trimmed and roughly chopped
2 onions, finely chopped
1 fresh bay leaf
2 cloves garlic, finely chopped
2 x 450g packs sausagemeat
1 lemon, finely grated zest
2 Easy Peelers, zested, then 1 halved
200g soft breadcrumbs
200g unsmoked bacon lardons
25g pack flat leaf parsley, leaves finely chopped
70g walnuts, roughly chopped
1. Melt the butter in a large frying pan. When hot and frothy, add the livers and fry on a high heat until they just lose their pinkness. Remove
to a plate with a slotted spoon, then set aside.
2. Return the pan to the heat and add the onions, bay leaf and garlic. Sweat gently for 20 minutes until soft and tinged golden. Discard the bay leaf and allow the onion mixture to cool.
3. Preheat the oven to 220°C, gas mark 7. In a large bowl, combine the sausagemeat, cranberries, zests, the easy peeler flesh, broken into pieces (excluding the 1 halved), breadcrumbs, lardons, parsley, walnuts, the cooled onion mixture and livers. Season.
4. Spoon into an ovenproof dish (about 22x32cm) and cover with foil. Bake for 45-50 minutes until cooked through, then remove the foil and cook for 5 minutes to brown the top a little. Squeeze over a little juice from the halved easy peeler and serve.
Typical values per serving:
This recipe was first published in November 2020.