Christmas Stuffing is one of the easiest, least time consuming festive season dishes so it makes sense to make your own. This simple Christmas Stuffing recipe combines the quintessential festive season ingredients, such as cranberries and chestnuts, as well as spices: nutmeg and allspice, making it an indispensable dish at Christmas dinner. There are only a few simple steps to follow in this recipe and the stuffing is ready in about an hour (including the time it spends in the oven).
I used parsley instead of the traditional sage simply because parsley is a more popular herb at my house; it also happens to go really well with all the ingredients in this recipe. You could add some sage to this stuffing if you like (about 5 leaves) as both herbs taste delicious together.
I don’t use a lot of fat in everyday cooking but I’ve made an exception (justifiably so I think) with this recipe. Christmas is not about everyday cooking after all! A certain amount of fat is necessary to keep the stuffing moist. Though I do recommend using lean pork belly and bacon slices.
Let me know how you like this recipe! Do you have a favourite stuffing recipe you make every year? I’d love to know what it is so do get in touch:)
Yields 5 portions
15 minPrep Time
40 minCook Time
55 minTotal Time
- 500 g pork belly slices, chopped
- 2 slices smoked streaky bacon, chopped
- 1 medium onion, finely chopped
- 2/3 celery stick, finely chopped
- 70 g chestnuts (ready to use), finely chopped
- 50 g dried sweetened cranberries
- 3 tablespoons parsley, finely chopped
- 2/3 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon each fine salt and white pepper
- 3 tablespoons breadcrumbs
- 2 tablespoons olive oil
- 3 tablespoons white wine
- Preheat the oven to 400 F/ 200 C/ gas mark 6.
- Heat up the oil, add the onion, celery and cranberries and fry on a low heat for a couple of minutes. Add the wine and continue frying until it has evaporated, stirring occasionally. Remove from the heat and leave to cool.
- In a blender process the meat to obtain a lumpy mixture (don't over process). Transfer into a large bowl, add spices, seasoning, chestnuts, onion mixture, parsley and breadcrumbs and combine thoroughly using your fingers (easier to do than with a spoon). Tip the mixture into an oven proof dish and spread loosely without pressing too much (the stuffing should be lumpy). Bake for about 40 minutes.
How to make your own breadcrumbs < HERE >