PORK & CRANBERRY STUFFING

Paxo is a regular on my Sunday Roast at home, but this recipe will elevate your stuffing game! I love it smashed into a sandwich the next day with a fried egg on top. So versatile.

500g ground pork belly

100g fresh breadcrumbs, use brioche or sourdough for better flavour

1 large onion, finely diced

4 cloves garlic, minced

1 small Granny Smith apple, finely diced

100g pancetta or smoked streaky bacon, finely chopped

1/4 cup flat-leaf parsley, finely chopped

2 tbsp fresh sage, finely chopped

1 tbsp fresh thyme leaves

50g dried cranberries

1 tsp fennel seeds, lightly toasted and crushed

1/4 tsp ground nutmeg

1/4 tsp ground white pepper

Salt, to taste

1 egg, beaten

50ml double cream

50g chestnuts, roughly chopped

Zest of 1 lemon

1 tbsp Calvados or Cognac

In a large frying pan, cook the diced pancetta or smoked bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.

In the same pan, add the onion and cook gently until softened (5-7 minutes). Add the garlic, cooking for an additional minute until fragrant. Deglaze with your chosen alcohol, remove from heat and allow to cool slightly.

In a large mixing bowl, combine the ground pork, breadcrumbs, cranberries, cooled pancetta, onion mixture, diced apple, parsley, sage, thyme, fennel seeds, nutmeg, white pepper, lemon zest, and chestnuts.

Add the beaten egg and double cream. Gently mix everything until evenly combined, taking care not to over-mix, as this can make the stuffing dense.

Season with salt (about 1 tsp, adjusting to taste). To check the seasoning, fry a small amount in a pan until cooked and taste it. Adjust seasoning if needed.

You can either stuff the mixture into the cavity of a roast or roll it into balls and bake separately.

If baking as a standalone stuffing, preheat the oven to 180°C, place the stuffing in a lightly greased baking dish, cover with breadcrumbs brushed with melted butter and bake for 30-35 minutes or until golden and cooked through. Halfway through baking, drizzle with some good quality honey.