10 hours Ago By Sophie Law
A Christmas dinner isn’t complete without all the trimmings, and it’s the one time of the year where stuffing is essential. Luckily, stuffing can be prepped ahead of time, allowing you minimum fuss on Christmas Day. Jamie Oliver’s recipe for pork, sage and onion stuffing promises a “quick and easy” dish that can be made in under an hour and can be reheated in time for the festive dinner.
The celebrity chef suggest using your own mince pork for “amazing flavour and texture”, but you can save time by using sausage meat. “Usually I’d sweat the onions off first, but this year I decided to keep it rough and ready, quick and easy. It’s basically bish, bash, bosh but with a bit of love, care and intelligence,” Jamie stated on his website.
Jamie Oliver's pork, sage and onion stuffing Two large onions 50g stale bread 200g vac-packed chestnuts 1kg higher-welfare pork shoulder, trimmed, diced One bunch of fresh sage (30g) Three rashers of smoked streaky bacon One whole nutmeg, for grating One lemon One orange or clementine Preheat the oven to 190oC/375oF/gas 5. Blitz the onions in a food processor until finely chopped and put into a bowl. Then tear the bread into small pieces in the food processor to make breadcrumbs.
Add these to the bowl with the onions, before crushing and crumbling the chestnuts along with them. If you’re making your own pork mince, put the diced pork into the food processor, along with the sage leaves and bacon (roughly chopped), followed by one teaspoon of white pepper and a pinch of salt. If you’re using sausage meat, add it in the food processor along with the ingredients.
Grate in a quarter of the nutmeg, the zest of half a lemon and two to three gratings of orange zest. Pulse all together in the food processor until it’s half chunky, half mushy. Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to an overproof dish.
Use your hands to break it up then flatten it all down. Put it in the oven to cook for 50 minutes to one hour, or until bubbling and crispy. If you’re doing it as part of your Christmas lunch, you want to put it on at the same time as your roast potatoes.
Once done, pour away any excess fat before serving. Enjoy!.
