Right, stuffing.
I want to give you a way that’s really simple, really quick and packs a really good flavour
punch. So literally all I want to do is put that
kilo of diced pork shoulder, in a food processor. Some sea salt big pinch of white pepper, half
a nutmeg, maybe slightly less than half. The zest of half a lemon and just two or three
strokes of an orange or a clementine. A big old bunch of sage and two or three rashers
of smoked bacon. Right, so, two big white onions go straight
in. Don’t go buying breadcrumbs. What a waste of money, just get some stale bread and we’re
going to whazz it up. So I’m going to use my hands now. See how
I’m just scrunching it Up. I’m going to save half of this stuffing back to put up the jacksee
of my turkey right? And then the other half of my stuffing I’m
just going to put in here like that now chestnuts. I’m going to pour these on top and just crush
them. So, there we go, this stuffing is really to go in when you put your spuds and roasted
veg in. Now I’ve got one here I’ve made earlier and for me, just have a look at that!
It’s bubbling, it’s shrunk. It’s gone crispy. I’m going to have a little try of it.
Oh my lord! Subscribe to Food tube, it’s free and together
we’ll make it the best Christmas ever
Love your faces!!!
Never seen meat in a stuffing before, interesting idea I may have to try it. But for Christmas I think a more traditional savory and sage stuffing is still going to be best.
the faces you were maken when you was blending the pork LOL
Love this
I've never roasted a turkey before, doing it for the first time this christmas… I'm going to use this recipe, doing a test run soon before Christmas tho so I know what I'm doing.
Are the chestnuts pre-roasted??
My fine lady says my sausage stuffing is perfect!! And when I say "sausage stuffing" I mean my 9 1/4" loaded meat missile up in her sweet, pink melt in my mouth like fresh spun cotton candy nanner!!!! It's low in calories. . high in protein and makes her feel oh so good!!!
In Aust and looking for chestnuts? – we have them exactly like the ones Jamie uses. See www.cheznuts.com.au
Wow you have your own channel great! 😀 I love watching your programs have done since you first appeared. 🙂
Question, if I were to use dried sage. How much would be good? a tablespoon? teaspoon?
No stock?
Have followed instructions step by step, both stuffing and turkey have been doing well. The color contrast between the turkey and the stuffing is really great for presentation. It is tasty and several guests have voiced it ! Ratatouille's Chef Gusteau was stating 'anyone can cook', the true sentence could be : " when following Chef Jamie Oliver guidances', anyone can cook". Enjoy Christmas everyone !
What kind of herbs can be best in ur thinkin
here in canada thats called a meatloaf. our stuffing is 80% bread – not bread crumbs.
What no rosemary ..!
Maybe a daft question but could I prep this today and cook it tomorrow?
Looks like A pork loaf
Can we put this stuffing side a full chicken??