Pork, leek, sage + fennel stuffing

Name: Pork, leek, sage + fennel stuffing
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Serves 6–8
Ingredients: finely grated zest of ½ lemon; 250 g (9 oz/2½ cups) dried breadcrumbs; 1 teaspoon salt flakes; 1 teaspoon ground white pepper; 2 leeks, thinly sliced; 1 teaspoon fennel seeds, toasted and ground; 1 garlic clove, finely grated with a microplane; 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley; 50 g (1¾ oz) unsalted butter; 1 tablespoon finely chopped fresh dill; 2 French shallots, finely chopped; 4 tablespoons finely chopped fresh sage; 50 ml (1¾ fl oz) olive oil; 1 kg (2 lb 3 oz) pork and fennel sausages, casings removed

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
1 hr 15

Appears in

Chefs Host Christmas Too

By Darren Purchese

Published 2018

About

It’s not Christmas without stuffing! This simple side dish is quick to knock up but not short on flavour. It goes well with a traditional roast turkey or the Turkey saltimbocca, and the raw mix can be used to stuff a bird for all-in-one roasting.

Ingredients

50 g (1¾ oz) unsalted butter
50 ml (1¾

Side dish
December
Winter

Method

Preheat the oven to 180°C (350°F). Heat the butter and oil in a large heavy-based saucepan or cast-iron pot over medium heat until foaming. Add the shallots, leek and garlic and reduce the heat to medium-low. Cook for 10 minutes to sweat down the vegetables, sti