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Phil Vickery Posted on Fresh sage adds a lovely herb flavour to this simple stuffing, but add some chestnuts, and you lift it to a whole different level. Chestnuts bring rich sweetness and invoke so many Christmas memories.
Ingredients
- 2 tbsp vegetable oil
- 2 medium onions, peeled and finely chopped
- 500 g finely minced belly pork
- 200 g chopped chicken liver, (optional)
- 2 medium eggs
- 8 tbsp dried breadcrumbs or sage & onion stuffing mix
- 175 g whole peeled vac-packed chestnuts
- 2 tbsp fresh sage, chopped
- 1 pinch salt
- 1 pinch freshly milled black pepper
Instructions
- Heat the oil in a saucepan, add the onions and cook for a few minutes until soft and translucent.
- Place into a bowl and cool slightly; add the pork mince (liver) egg and enough breadcrumbs or stuffing mix to stiffen up the mixture, but remember that they will continue to thicken as they reconstitute themselves so take care not to add too many.
- Finally, add the chopped chestnuts, sage, salt and pepper.
- Stuff the bird when required, or place it into a baking tray, or roll tightly in foil to form a sausage.
- Cook the tray or sausage for 35-40 minutes in a moderate oven 200C gas 6.
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Nutrition Facts
Chestnut, Sage & Onion Stuffing
Amount per Serving
Calories
465
% Daily Value*
Fat
36
g
55
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
16
g
Cholesterol
172
mg
57
%
Sodium
134
mg
6
%
Potassium
361
mg
10
%
Carbohydrates
20
g
7
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
14
g
28
%
Vitamin A
2841
IU
57
%
Vitamin C
15
mg
18
%
Calcium
50
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
