Pork, Almond & Apple Stuffing

20 prep, 45min cook

Serves 6

Ingredients

350g breadcrumbs, made from ciabatta bread

500g good quality sausage meat

2 Cox’s apples, peeled and coarsely grated

4 cloves garlic, peeled and finely chopped

100g chopped almonds

150g parmesan, finely grated

4 tbsps flat leaf parsley, chopped

2 tbsps fresh thyme, finely chopped

5 eggs, lightly beaten

100g butter, melted

6 Cox’s Apples

Sea salt & black pepper

Method

Preheat the oven to 230ºC/455ºF/Gas Mark 8. Combine the breadcrumbs, sausage meat, apple, garlic, almonds, Parmesan, chopped herbs, sea salt and black pepper. Stir in the eggs and half of the butter and bind together well.

Grease a loaf tin and line the bottom of it with baking parchment paper. Loosely place some of the stuffing into the loaf tin, press down a little, then cover and place in fridge until ready to cook.

Take the apples and cut the top off, 1/3 of the way from the top. Remove the core, and fill each apple with the remaining stuffing and replace the lid. Brush well with rapeseed oil or melted butter and place in the fridge.

Cook the stuffing in the loaf tin for 40 - 45 minutes or until golden brown. Cook the stuffed apples for 35 minutes or until golden brown. Alternatively, if you're cooking a turkey place the stuffed apples around the bird approximately 35 minutes before the end of cooking for extra flavour.