1/2 stick (4 Tbsp) 50 g butter
2 medium onions, peeled and chopped
250 g lean pork mince
100 g ready-to-eat prunes, roughly chopped
75 g dried cranberries
finely grated zest and juice 1 lemon
2 tsp (10 g) 1/2 oz fresh thyme, leaves only
175 g fresh brown breadcrumbs
2 medium onions, peeled and chopped
250 g lean pork mince
100 g ready-to-eat prunes, roughly chopped
75 g dried cranberries
finely grated zest and juice 1 lemon
2 tsp (10 g) 1/2 oz fresh thyme, leaves only
175 g fresh brown breadcrumbs
method
1. Preheat the oven to 190°C (375°F) gas mark 5.
2. Heat the butter in a large frying pan over a moderate heat. Fry the onion for 2-3 minutes or until soft. Stir in the pork and fry for a further 5-8 minutes. Take off the heat and stir in the remaining Ingredients
3. Use to stuff into the neck cavity of a turkey or chicken. Calculate the cooking time by the final weight of the turkey or chicken including the stuffing.
4. Alternatively cook the stuffing in a greased ovenproof dish for 20-30 minutes, covered with foil. Remove the foil for the last 5-10 minutes of the cooking time.
2. Heat the butter in a large frying pan over a moderate heat. Fry the onion for 2-3 minutes or until soft. Stir in the pork and fry for a further 5-8 minutes. Take off the heat and stir in the remaining Ingredients
3. Use to stuff into the neck cavity of a turkey or chicken. Calculate the cooking time by the final weight of the turkey or chicken including the stuffing.
4. Alternatively cook the stuffing in a greased ovenproof dish for 20-30 minutes, covered with foil. Remove the foil for the last 5-10 minutes of the cooking time.
serving amount
serves 6 - 8
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