Pork and Pancetta Stuffing

Pork Pancetta Stuffing Balls
Pork Pancetta Stuffing Balls

It’s that time of year when the Turkey needs stuffing! This year I’ve gone for a  Butterfly Turkey Crown, which I’ll spread the stuffing over before I fold back together and roast. I’ve plumped for this slightly smoky Pork and Pancetta stuffing which should keep the breast moist and flavourful.

If you don’t have a bird to stuff just roll it into balls and cook  for 20 mins or so until they are cooked though and browned.

Ingredients

  • 2 onions, chopped
  • 1/3 lb (150 g) mild pancetta, cut into fine dice
  • 2 tablespoons (30 ml) olive oil
  • 8 oz (227 g) white button mushrooms, coarsely chopped
  • 4 cloves garlic, finely chopped
  • 1 lb (454 g) pork sausage meat
  • 3 cups (750 ml) bread cubes, without the crust
  • Zest of 1 unwaxed Lemon
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • Salt and pepper

Method

1.In a large saucepan, soften the onions and pancetta in the oil. Add the mushrooms and garlic and cook for about 5 minutes, then leave to cool.

2. Add the sausage meat, cooled onion mixture, breadcrumbs and lemon zest along with the herbs and seasoning to a large bowl and mix thoroughly.

Use to stuff the bird of your choice or roll into balls and cook separately and serve……..

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