December 14, 2019
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Jamie’s Perfect Christmas Stuffing


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

Randall Smitham

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18 COMMENTS

  1. MARCIA BOC Posted on December 24, 2013 at 6:10 pm

    Love your faces!!!

    Reply
  2. TacoHorse Posted on December 28, 2013 at 10:03 pm

    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.

    Reply
  3. brittard watts Posted on January 1, 2014 at 4:59 pm

    the faces you were maken when you was blending the pork LOL

    Reply
  4. Cyrus Ardeshir Posted on January 2, 2014 at 8:14 pm

    Love this

    Reply
  5. Christmas Crustacean Posted on October 29, 2014 at 10:24 am

    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.

    Reply
  6. Robert Moorhead Posted on November 26, 2014 at 11:51 pm

    Are the chestnuts pre-roasted??

    Reply
  7. Lord Hugenstein Posted on November 27, 2014 at 3:28 am

    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!!!

    Reply
  8. Cheznuts Posted on December 5, 2014 at 10:16 pm

    In Aust and looking for chestnuts? – we have them exactly like the ones Jamie uses. See www.cheznuts.com.au

    Reply
  9. David James Brown Posted on December 23, 2014 at 4:49 pm

    Wow you have your own channel great! 😀 I love watching your programs have done since you first appeared. 🙂

    Reply
  10. Christmas Crustacean Posted on October 22, 2015 at 11:48 am

    Question, if I were to use dried sage. How much would be good? a tablespoon? teaspoon?

    Reply
  11. Xavier Melisse Posted on December 25, 2015 at 7:41 am

    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 !

    Reply
  12. 정준호 Posted on January 2, 2016 at 4:01 pm

    What kind of herbs can be best in ur thinkin

    Reply
  13. Lord Shin Posted on October 8, 2016 at 9:00 pm

    here in canada thats called a meatloaf. our stuffing is 80% bread – not bread crumbs.

    Reply
  14. Ifcukin8 Mufc Posted on December 19, 2017 at 6:04 pm

    What no rosemary ..!

    Reply
  15. Steve Whitehead Posted on December 24, 2017 at 7:38 am

    Maybe a daft question but could I prep this today and cook it tomorrow?

    Reply
  16. Suzi Hazlove Posted on December 23, 2018 at 6:52 pm

    Looks like A pork loaf

    Reply
  17. Dr Storm Posted on January 26, 2019 at 6:54 am

    Can we put this stuffing side a full chicken??

    Reply
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