Pork and Cranberry Stuffing with Dulse
Bring out the best in your Christmas stuffing with smoky Dulse to add umami and balance sweet fruit flavours.
Time 15 mins prep, 40 mins cooking
Co-founder Xa presents a versatile Christmas stuffing, based on a Good Food Magazine recipe, which you can also wrap, roll or serve in a bun if it's leftovers all round. Dulse adds a cheeky oomph to the pork, topping up your umami wow factor, and a saltiness to complement the deliciously sweet yet tart apple.
The real beauty is, this recipe can be made in advance and frozen or refrigerated - one less thing to do on Christmas Day.
- 1 dessert spoon Dulse
- 1 onion, finely chopped
- 2 slices bread (stale will do)
- 1 apple, peeled and grated
- 50g dried cranberries
- 50g pistachios
- 30g butter
- 200g Specially Selected Pork, minced
- Small handful sage leaves, finely chopped
- ½ tsp mixed spice
- 1 egg
- In a food processor, whizz up the bread for approximately 30 seconds until it resembles chunky breadcrumbs.
- Chop the cranberries and pistachios into rough, but smallish pieces. This will help the stuffing balls to stick together better.
- Melt the butter in a frying pan on a medium heat and sautee the onion, stirring frequently until soft and translucent; approximately 5-10 minutes. Add the breadcrumbs and stir, making sure they absorb all the fat. Allow to cool.
- Combine the minced pork, Dulse, grated apple, cranberries, pistachios, sage leaves and mixed spice. Add the breadcrumb mixture and the egg to bind, and stir thoroughly.
- Roll into balls about 3cm across and place on a baking tray. For maximum flavour, cover in cling film and refrigerate for 24 hours.
- Heat the oven to 200C and put the stuffing balls on a high shelf, making sure you turn them approximately every 10-15 minutes so they brown all over.