I first made this Apple, Sage and Pistachio Pork Stuffing when I was recipe testing for Christmas blog ideas. The life of a food blogger means that we are eating canapés and stuffing and sprouts for my Christmas themed blogs mid-end November, leftover turkey recipes early december (I don’t actually cook a whole turkey for leftover blogging recipes just yet, don’t worry!) and January detox recipes mid December when everyone else is just starting to enjoy those canapes! It was on a sunday night when I made this stuffing recipe and it made me realise that this definitely does not have to be the stuffing that you save for Christmas day. In fact, it is so easy to make that I am fairly certain this will now be my go to stuffing recipe for any roast dinner whatever the occassion.
I am a big fan of roast dinners. I always have been. My mum would always make sure to cook up a roast dinner whenever I came home from University for the weekend (in fact, she still does!). I think the reason it is one of my favouries is that you can’t just rustle up a roast dinner, it takes time and therefore everyone is making the effort to sit down and enjoy it. You would never cook this on a Monday night but instead save it for a Sunday or a public holiday when you can relax and talk with family and friends. It is also a real comfort food. Roasted meat, vegetables, potatoes, yorkshire puddings that are all soaked up with a thick gravy sauce – you can’t really get any more home comfort than that!
This Apple, Sage and Pistachio Pork Stuffing is absolutely delicious and it really is the perfect stuffing to serve alongside your Turkey for Christmas dinner. The pistachio goes so well with the sweetness of the apple. I add cooked onions to the stuffing that brings out the taste of the sage. It is also incredibly easy to make.
- 600g mince pork
- Small bunch fresh sage (finely chopped)
- Few sprigs fresh rosemary and thyme (picked/ finely chopped)
- 1 large apple (peeled, core removed and finely chopped)
- 75g dried breadcrumbs
- 1 large onion (finely chopped)
- 100g pistachios (shells removed)
- 15g butter
- Salt/ Pepper
- Juice of half a lemon
- Heat oven to 180C/160C fan/gas 4.
- In a small saucepan heat the butter on a medium heat and then gently cook the onions for around 5 mins. Leave to cool slightly.
- In a mortar and pestle crush the pistachios.
- Add the rest of the ingredients to a large mixing bowl. Then tip in the onions and pistachios. Mix well so that everything is well combined. I find it best to do this with my hands. Then pour the mixture into a medium roasting tin and flatten out so that it covers the whole base of the tin.
- Place in the oven and cook for around 40 mins so that meat is cooked through and the top is slightly crispy. You might need to pour some of the juices out of the tin halfway through baking.
- Once out of the oven leave to stand for a couple of mins and then plate up.