appetite magazine
Parichat Somsri-Kirby's Cranberry and prune stuffing
 
 
Ingredients
  • 50ml olive oil
  • 112g pancetta, diced
  • 100g onion, finely chopped
  • 30g butter
  • 375g pork sausage meat
  • 60g prunes, quartered
  • 60g dried cranberries, soaked in warm water for 10 minutes
  • 100g soft white breadcrumbs
  • 1 egg
  • 50g grated parmesan cheese
  • 5g black pepper
  • 50g salt
  • freshly grated nutmeg
  • ½ tbsp rosemary, chopped
  • 20g sage, chopped
  • 30g parsley, chopped
Method
  1. Heat the olive oil in a medium pan on a high heat.
  2. Add the pancetta and cook until light brown.
  3. Add the onions and cook for 5 mins until soft.
  4. Add the butter and sausage meat and cook for 5 more mins.
  5. Remove the pan from the heat and allow to cool a little.
  6. Add the prunes, drained cranberries, breadcrumbs, egg and parmesan then mix well.
  7. Add the rest of the ingredients and continue to mix well.
  8. Grease a deep ovenproof tray with butter.
  9. Place the stuffing in the tray and bake for 20-25 mins.
Recipe by appetite magazine at https://www.appetitemag.co.uk/parichat-somsri-kirbys-cranberry-and-prune-stuffing/