Pork, apple and sage stuffing recipe
- Cuisine: Modern Australian
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
Ingredients½ cup apple juice or cider
4 thick slices white bread, cubed
500g pork mince (pork sausages may be used)
2 apples, peeled, cored, diced
1 small onion, finely chopped
1 tbsp chopped continental parsley
2 tsp chopped sage
1 egg, lightly beaten
Salt and freshly ground black pepper, to season
Pour the apple juice over the bread in a large bowl and set aside to soak for 15 minutes. Add the pork mince, apples, onion and herbs, and mix well. Add the beaten egg, season well and mix together thoroughly. Use to stuff the crop (breast) of the turkey.
Makes 5 cups
SBS Cook’s Notes
This recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Pork, apple and sage stuffing recipe then browse more Modern Australian recipes, sauce and dressing recipes, christmas recipes, margaret fulton christmas recipes, traditional christmas dinner recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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