Probably a bit late with this one, but as I was making my stuffing this morning I made a few tweaks to my last recipe and thought you might like it – apologies if yours is already shopped for and made! We like a lot of stuffing and this quantity will fill a decent-sized terrine with a little left over, which I roll into little balls and bake separately, but feel free to halve it if there’s only a few of you.
You will need:
1 -2 tbsp butter
2 red onions, finely chopped
2 dessert apples, grated (don’t bother to peel)
2 x 375g packs pork sausage meat
100g fresh white breadcrumbs
100g vac packed chestnuts, crumbled (we’re a family divided over chestnuts – if you love them, add the whole pack)
2 tbsp parsley, chopped
2 tbsp thyme, chopped
2 tbsp sage, chopped
Squeeze of lemon juice
Seasoning to taste
So heat the butter in the frying pan and add in the onion. Fry very gently until softened. Add in the apple and cook that just until it’s a bit darker in colour and softened.
Remove from the heat and allow to cool. I make the stuffing in the KitchenAid but if you’re doing it without one I suggest you just get your hands in there – it’s the easiest way to combine everything.
So now just bung it all together: the cooled onion and apple mixture, the sausage meat, breadcrumbs, crumbled chestnuts, herbs and lemon juice, and give it a good old mix.
Season well (you can fry a teaspoon of mixture if you want to check the seasoning). Transfer to your buttered terrine and store, covered with cling film, in the fridge until the big day. It’ll take about half an hour in the oven at about 190/gas 5 (180 if you’ve got a fan oven). Obviously it looks a bit more appetising when it’s cooked, but I’m not cooking it until tomorrow.
This also makes a very nice stuffing for ravioli if you happen to get a pasta machine for Christmas!