Pork and Date Stuffing Recipe

Perfect with Sunday roast chicken, but this stuffing is especially nice at Christmas and is so very easy to make too. 
Pork and Date Stuffing

If you use pork that hasn't been previously frozen you can make these now, freeze them and that's another job done for Christmas day! 

Of course you don't have to make the stuffing into balls, you can just put it in a tray and cook.
 If you want you can of course just double everything to make 12 balls

Makes 6 Good Sized Stuffing Balls:
250g Pork mince (no more than 10% fat content)
a thin slice of butter and a tiny glug of oil - about 1/2 a tablespoon
1 large onion - finely chopped
1 fat clove of garlic - finely chopped
an handful of dates - chopped
2 tablespoons of good quality apple sauce - with nice bits of apple in
1 egg (yolk only)
a little salt and a good pinch of black pepper to taste
a good pinch of nutmeg

How to do it:
Pre-heat your oven to 200C/400F or Gas 6
Heat up the butter and oil in a frying pan and throw in the onion and garlic.
Cook over a medium to low heat so the onion is soft but not coloured.
Once the onions are nice and soft, put to one side and let them go cold.

Put the pork mince in a bowl and making sure the onion and garlic mixture is cold add to the pork mince along with the yolk of one egg, the apple sauce and the dates.  Add a little salt and some black pepper and the nutmeg.

Give everything a good stir - best to use a big fork and make cutting and folding movements to be sure everything mixes together nicely.

You can at this stage take a small amount of the mixture and fry it in a pan till cooked and then have a taste to check the seasoning is okay. 

Once your happy with the seasoning roll into 6 balls.  The mixture may look a little on the wet side but this is a good thing.  Don't try to make any more with this amount of pork or they will dry up in the oven. 


Pop them onto a foil tray and into the oven to cook for about 35 to 40 minutes or until they are nicely cooked through.

Pork and Date Stuffing
 You can freeze them, but only if your pork hasn't previously been frozen.

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