Truly Yummy Stuffing - 3 ways
Gluten free and dairy free stuffing - 3 ways. Recommend Promise Gluten Free Multigrain Loaf, Merchant Gourmet Whole Chestnuts, leek, onion, pork shoulder, smoky streaky bacon, lemon zest, nutmeg, sage, clementine, salt & pepper.
Equipment
- 1 food processor
- 1 large mixing bowl
- 1 deep oven proof dish
Ingredients
- 2 slices gluten free bread, toasted and blitzed into breadcrumbs recommend Promise Multigrain Gluten Free Loaf
- 1 leek, washed, trimmed, finely chop
- 1 onions, blitz to a pulp
- 180 g cooked & ready to eat chestnuts recommend Merchant Gourmet Whole Chestnuts
- 1 kg pork shoulder, trimmed and diced
- 30 g bunch of fresh sage, chopped recommend keep 2 - 4 large leaves to one side for garnish on top
- 3 rashes of streaky, smoky bacon, cut into small pieces
- ¼ tsp ground nutmeg
- 1 lemon, zest only
- 1 clementine, zest and cut in half recommend using for Christmas stuffing
- 1 tsp each of salt & pepper
Instructions
- Preheat the oven to 200℃ / Gas Mark 6.
- Add the pulped onion, chopped leek and gluten free breadcrumbs to the mixing bowl.
- Crumble the chestnuts and add to the bowl.
- Blitz the pork shoulder in the food processor until partly minced, leaving some chunks for texture.
- Add the pork to the bowl together with the chopped bacon, lemon zest, clementine zest and chopped sage leaves.
- Season well with salt, pepper and nutmeg and mix all the ingredients well by hand.
- Place the mixture into an ovenproof dish. Make two small dents in the top and add the clementine halves, each topped with a sage leaf. Alternatively, shape the mixture into balls and place them on a baking tray.
- Cook the mixture in an ovenproof dish for 50 minutes to 1 hour, until it is bubbling and golden on top. If making stuffing balls, remember to turn them during cooking so they brown evenly on all sides. The cooking time may vary slightly depending on the size of the stuffing balls.
Notes
If you prefer to use the mixture for meatballs. After mixing it well, shape it into golf-sized balls and set in the fridge whilst you make the tomato sauce. Follow my Truly Yummy Meatballs recipe for the sauce ingredients.
If you need to freeze the mixture, either as meatballs or as a meatloaf, I recommend freezing it before cooking.