How to Nail Delicious Christmas Stuffing November 28, 2016
… said no one ever!
But our pistachio and prune stuffing is so good, we guarantee people will be giving you whatever you like for Christmas! So, give it a go and watch the presents roll in.
- 25g Pistachios Water 300ml
- 40g Prunes, chopped
- 1 tbsp Olive Oil/Butter
- 65g Pork Sausage
- Preheat your oven to 180 degrees and boil two medium-sized pots of water. Remove the pistachio nuts from their shells and chop roughly. Chop the prunes into ½cm pieces.
- Split the sausage and squeeze the meat into a bowl, discarding the skin. Add your pistachios and prunes. Mix it all together with your hands, don’t be afraid to get sausagey!
- To stuff a filet:
- Stuff your pork by spreading your sausage mixture down one side of the opened fillet, then fold over the other half. You need to leave a 2cm border at each end and along the outside length of the fillet, so you are able to seal it. Once folded, the seam needs to be facing downwards. Tip: If there is too much stuffing, just roll the excess into ping pong sized stuffing balls.
- For normal stuffing:
- Place your stuffing in a heatproof baking dish, and spread evening. Drizzle on some olive oil and bake in your preheated oven for 25-30 minutes
Time to test your skills!
We’d recommend testing out all your Christmas recipes before the big day, because everyone’s oven is different. But don’t worry, I’m not expecting you to cook the whole Christmas lunch now! Here is a simpler recipe you can test your stuffing on. Go on, give this Pistachio and Prune Stuffed Pork Loin with Mashed Parsnips and Mangetout, it takes 45 mins and it’s delicious! It’s in next week’s box, if you’d like us to deliver all the ingredients and recipes, just order a box by midnight on Wednesday.