2020-12-12 07:00:00 | The perfect stuffing blueprint recipe


Story by: Stephen Harris The Telegraph

The idea of this recipe is to give you an interchangeable recipe for stuffing that will allow you to adapt it to your situation. This means you can change the fruit, nuts or herbs without having to find a new recipe. Interestingly, I even ran out of breadcrumbs for one batch and just used blitzed-up Weetabix – you couldn’t tell the difference.

Prep time: 15 minutes | Cooking time: 40 minutes, plus 30 minutes cooling




  • 2 tbsp olive oil
  • 1 large onion, diced
  • 130g nuts (I used hazelnuts but pine nuts or walnuts are among others that you can use)
  • 15g butter
  • 500g minced pork
  • 130g breadcrumbs
  • 1 large Bramley apple (roughly 200g), cored and grated (you can make up the weight with other fruit, e.g. dates, dried cranberries, dried apricots)
  • 10g salt
  • 2 tbsp whole thyme leaves (or chopped sage or rosemary)


  1. Heat the oil over a medium heat in a frying pan and cook the onion until softened and starting to brown. Set aside once cooked.
  2. In another pan, gently cook the nuts in the butter until they are slightly browned. Then blitz to a powder in a food processor.
  3. In a large bowl add the pork mince, breadcrumbs and nuts and mix together until incorporated. Now add the grated apple (or other chopped fruit), salt, your herb of choice and the cooked onion and then mix again until everything is well distributed.
  4. This is now ready to cook, and you have a few options. It can be baked in a large tray (packed to a layer around 2cm deep) at 190C/170C fan/Gas 5 for 30 minutes and then left to cool for 30 minutes to set before cutting into squares.  It can also be rolled into individual balls about the size of golf balls and cooked on an oiled tray for 20 minutes at 190C/170C fan/Gas 5. Or it can be stuffed into the neck of a bird such as turkey, goose, chicken or duck. Simply pull out the skin at the neck end of the bird and stuff the mix into the flap of skin. Roast the bird as normal and serve the stuffing with the meal.
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Source References: The Telegraph

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