We’ve brought together two local producers to bring you a recipe for, what we think, could be the perfect Christmas stuffing. Herb Fed Poultry produce fantastic bronze turkeys (their feed is supplemented by our very own herbs) and Paganum Produce make wonderful sausage meat from their own home reared pork.
Ingredients
- 1lb tin chestnuts, roughly chopped
- 1 1/2lb pork sausage meat
- 1lb cooking apples (peeled, cored and finely chopped)
- 1 medium onion, finely chopped
- 1 egg, beaten
- Salt and black pepper
- Zest of 1 large orange
- 1 tablespoon flat leaf parsley
- 1 tablespoon chopped sage
- 1 rosemary sprig snipped
- 6oz firm white bread cut into dice
- 4 sticks of celery (roughly chopped)
- 2oz butter
Method
Melt butter and gently sweat the onion, celery and rosemary until soft.
Add the parsley, sage, bread, apples, chestnuts and orange zest.
Season with salt and pepper and mix well.
Allow to cool slightly, then add in the sausage meat and mix well again.
Stuff the neck of your turkey and put any left over stuffing on a tray to cook later.
You can order a Herb Fed Bronze Turkey on line, including the herbs needed for this recipe. These are also available from Paganum Produce as is the sausage meat.
