Pork, Apple And Chestnut Stuffing
Pork, Apple And Chestnut Stuffing

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, pork, apple and chestnut stuffing. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Pork, Apple And Chestnut Stuffing is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Pork, Apple And Chestnut Stuffing is something which I have loved my whole life. They are nice and they look fantastic.

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.

To get started with this recipe, we must first prepare a few components. 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:
  1. Prepare 1/2 kg Best pork mince
  2. Take 1 packages Paxo sage and onion stuffing (small)
  3. Take 1 Cooking apple
  4. Make ready 200 grams Cooked chestnuts
  5. Make ready 1/2 Onion finely chopped
  6. Prepare 1/4 Glass white wine
  7. Take 1 Knob butter
  8. Get 1 clove Garlic, chopped
  9. Take 1 bunch Fresh herbs - thyme, parsley, sage
  10. Make ready 1 tbsp Honey

Author Stir in apples, chestnuts, and sage. 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. Sausage-apple-walnut stuffing adds sweet meaty goodness to a holiday meal.

Instructions to make Pork, Apple And Chestnut Stuffing:
  1. Make up the Paxo as per the box instructions, transfer to a large mixing bowl and allow to cool.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!).

Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta. Apples and stuffing mix provides a wonderful addition to these pork chops - perfect for dinner. Stir in stuffing mix and cranberries. This recipe was good but I made it for a friend who is not bread stuffing eater. This exceptional apple stuffing combines cubes of rich challah bread with sweet chestnuts, tart apples and fresh herbs.

So that is going to wrap this up for this exceptional food pork, apple and chestnut stuffing recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!