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Pork, chestnut and apple stuffing

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Ingredients

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1 tbsp butter
2 red onions, finely sliced
1 tsp fennel seeds
1 large bramley apple, peeled, cored and cut into small cubes
2 garlic cloves, crushed
Small handful of fresh sage leaves, chopped, plus 8 extra leaves
100g Weetabix
500g lean pork mince (5% fat)
1 x 180g pouch cooked chestnuts, crumbled
3 sprigs of fresh thyme, leaves picked
1/2 tsp ground nutmeg
1 large free-range egg, beaten

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Pork, chestnut and apple stuffing

Weetabix in stuffing? Yes, it really works as a substitute for bread and helps bind the mince, chestnuts and apples together. It also boosts the fibre and protein content, plus it makes this recipe yeast-free.

Features:
    Cuisine:
    • 60 Mins
    • Serves 8
    • Medium

    Ingredients

    Directions

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    1. Heat the butter in a pan over a medium heat and sauté the onion, fennel seeds and apple gently for 10-15 minutes until softened and starting to colour.

    2. Toss in the garlic and chopped sage leaves and stir-fry for another minute, then remove and set aside to cool.

    3. In a blender, blitz the Weetabix to achieve breadcrumb-like consistency. Add to a bowl with the pork mince, chestnuts, thyme, nutmeg, beaten egg and cooked apples and onions. Season and mix well.

    4. Roll the stuffing into balls (about the size of golf balls) and cook in a preheated oven at 180C for 30 minutes or until crispy and golden on top. Alternatively, transfer the mixture to a large roasting dish or foil tray, pressing the extra sage leaves on top, and bake for 40-45 minutes.

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