Personally I like to stuff the bird, whether it is a Roast Chicken for a Sunday Roast or a Turkey for Christmas Day, the stuffing keeps the meat soft and moist. But I know that a lot of people do prefer to cook the stuffing separately. If I am cooking my stuffing separately then I like to make it in a tin, like this Apple, Sage and Pistachio Pork Stuffing but it is also nice to serve them as little balls and scatter them alongside the carved up turkey. That way everyone can get a scoop of delicious stuffing to go with the main meat of the feast….
sunday roast
Apple, Sage and Pistachio Pork Stuffing
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. …