Stuffing

Stuffing

By
From
Nathan Outlaw's Home Kitchen
Makes
10 balls
Photographer
David Loftus

To me, a roast – particularly a bird or joint of pork – isn’t a roast without stuffing. My recipe is pretty straightforward and goes well with all roasts. Sometimes I change the herbs, or add dried fruit or nuts to it, so feel free to adapt it as you like. And you can cook the stuffing in a large dish rather than shape it into balls – just add 5 minutes to the cooking time. If you are roasting a chicken, put the stuffing into the neck end and secure with small skewers or cocktail sticks.

Ingredients

Quantity Ingredient
olive oil, for cooking
75g unsalted butter
2 shallots, peeled and finely chopped
100g white breadcrumbs
1 tablespoon chopped sage
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
1/4-1/2 nutmeg, freshly grated
1 lemon, finely grated zest
400g pork sausagemeat
sea salt
freshly ground black pepper

Method

  1. Heat a frying pan over a medium heat and add a drizzle of olive oil and the butter. When the butter is melted and bubbling, add the shallots and cook for 2 minutes to soften. Add a quarter of the breadcrumbs and fry for 2–3 minutes until golden. Tip into a bowl and leave to cool.
  2. Preheat your oven to 200°C. Once the mixture is cooled, add the remaining breadcrumbs, the herbs, nutmeg, lemon zest and sausagemeat. Season well with salt and pepper. Mix thoroughly, then shape the stuffing into 10 even-sized balls.
  3. Place the stuffing balls on a lightly oiled baking tray and bake in the oven for 30 minutes until crisp on the outside and hot in the middle. Serve straight away, or leave to cool and reheat when needed.
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