Pork and Pear Stuffing

Serves 8

I often get more enthusiastic about the stuffing in a roast dinner than anything else on the plate; we had this last year for our Christmas dinner and it was my highlight of the meal!

Trade your bog-standard sage and onion stuffing balls from a packet for this and you won’t be disappointed! Using a ready made sausage meat means you have a good ratio of fat to meat and it is already seasoned. If it is not seasoned then you’ll want to add a pinch of salt also. 

Now I don’t stuff my stuffing, instead I bake it in an oven proof dish (covered with foil for the first 25 minutes) and once cooked it is then sliced into portions (I will always have more than one!) and makes an excellent addition to a sandwich if there is any leftover.

Ingredients:

400g sausage meat (gluten-free if required)

10 sage leaves, finely chopped

Handful of parsley, finely chopped

2 dried pears, finely chopped (or use a handful of dried apple or apricots, finely chopped) 

2 handfuls of breadcrumbs (gluten-free if required)

Zest of 1 unwaxed lemon

Pinch of pepper 

Step 1: Combine all ingredients in a large bowl.  Using your hands is messy but works best. 

Step 2: Transfer to a greased baking dish and use the back of a spoon to smooth over the surface.

Step 3: Cover with foil and bake in the oven at 180c for 45 minutes (Remove the foil after 25 minutes).