Jamie Oliver’s Pork, Onion and Chestnut Stuffing


This is basically bish, bash, bosh with a bit of love and you’re left with some pretty special stuffing! Preheat


large onion (peeled and quartered)
1 bn
fresh sage (leaves picked)
streaky bacon (roughly chopped)
1 ds
white pepper (freshly ground)
1 ds
sea salt
50 g
stale bread
200 g
vac-packed chestnuts
1 kg
higher welfare pork shoulder (trimmed and diced)
nutmeg (freshly grated)
orange ((or clementine))


Preheat your oven to 190˚C/375˚F/gas 5. Blitz the onions until finely chopped and tip into a large bowl. Tear the bread into small chunks and whiz into breadcrumbs. Add to the onions. Crush and crumble the chestnuts into the mix.

Tip the diced pork into a food processor with the sage leaves, bacon, a level teaspoon of white pepper and a good pinch of sea salt. Finely grate in a quarter of the nutmeg, the zest of half a lemon and 2-3 gratings of orange or clementine zest.

Pulse until you’ve got some chunks – it will take less than a minute – and tip into the mixing bowl. Add another pinch of salt and white pepper (remember, the meat is raw so will need plenty of seasoning) and then scrunch it all together with your hands so it is well combined.

Take just under half the stuffing out of the bowl to use with your turkey and transfer the remainder to a dish which you can serve from. Cook for 50 minutes to 1-hour, until it’s bubbling and crispy. Pour away any excess fat. It will be soft and succulent inside and crispy and chewy on the outside. Delicious!

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