Chestnut, Pork, Parmigiano Reggiano & Herb Stuffing
A great all-round stuffing
made with the ‘King of Cheeses’.
This stuffing is
absolutely delicious and easy to make, it will compliment any Christmas dinner
perfectly!
Serves 8
Prep time: 15 minutes
Cooking time: 20 minutes
Ingredients
450g sausage meat
300g pork mince
25g unsalted butter
2tbsp olive oil
150g cooked chestnuts
(vacuum packed), chopped
¼ tsp fresh grated
nutmeg
100g fresh white
breadcrumbs
Large handful of fresh
flat parsley, chopped
Small handful of fresh
sage leaves, chopped - plus 8 extra
leaves
100g Parmigiano
Reggiano*, grated
2 garlic cloves,
crushed
1 egg, beaten
Sea salt & freshly
ground pepper
8 rashers of streaky
bacon
Method
1. Preheat the oven to 180°C/160°C
Fan/350°F/Gas mark 4.
2. In a large bowl mix the
sausage meat and pork mince and set aside.
3. In a large frying pan
heat the butter and oil, add the chestnuts and fry for 2-3 minutes. Add the nutmeg and allow to cool slightly and
add to the pork. Now add the
breadcrumbs, parsley, chopped sage, Parmigiano Reggiano, garlic, egg and
season. Mix with your hands until fully
combined then press into a 1kg loaf tin lined with cling film.
4. Chill for 10-15
minutes, turn out of the tin and cut into 8 rectangles. Place a sage leaf on top of each rectangles
and wrap with bacon.
5. Place on a baking tray
and bake for 15 minutes or until the bacon is golden and stuffing is cooked.
*
Parmigiano
Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and
richest cheeses - still produced today as it was nine centuries ago.
*
A
long ageing period is fundamental in building the aromas and texture of
Parmigiano Reggiano. Such complexity is achieved in a totally natural way,
without any additives, making Parmigiano Reggiano 100% natural, easy to digest
and high in calcium.
*
The
minimum maturation time is at least 12 months, but only when it reaches
approximately 24 months of age, is at its best. Ageing can continue up to 36
months or more, during which time the cheese develops its flavour, texture and
digestibility.
*
Parmigiano
Reggiano is a P.D.O. product. P.D.O. products are defined and protected by
European Union law in order to defend the reputation of regional foods. This
mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio
Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of
the Po River.
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