Apple, Sage and Pistachio Pork Stuffing
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Cook time: 
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Serves: 8 - 10
  • 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
  1. Heat oven to 180C/160C fan/gas 4.
  2. 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.
  3. In a mortar and pestle crush the pistachios.
  4. 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.
  5. 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.
  6. Once out of the oven leave to stand for a couple of mins and then plate up.
Recipe by A Modern Rose at