M's Sausagemeat Stuffing

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

This is my recipe for stuffing under the breast skin of chicken/turkey.

Ingredients

Serves: 4-6

Metric Cups

1 kilogram pork (finely minced or sausagement
225 grams pancetta (finely minced)
2 leeks (finely chopped)
3 cloves garlic (crushed)
2 tablespoons chopped fresh parsley
1 tablespoon fresh herbs (chopped)
1 teaspoon black peppercorns
1 teaspoon sea salt
½ teaspoon dried oregano
½ teaspoon fennel seeds
¼ teaspoon chilli flakes
2 tablespoons olive oil

2⅕ pounds pork (finely minced or sausagement
7⅞ ounces pancetta (finely minced)
2 leeks (finely chopped)
3 cloves garlic (crushed)
2 tablespoons chopped fresh parsley
1 tablespoon fresh herbs (chopped)
1 teaspoon black peppercorns
1 teaspoon sea salt
½ teaspoon dried oregano
½ teaspoon fennel seeds
¼ teaspoon chile flakes
2 tablespoons olive oil

Method

M's Sausagemeat Stuffing is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Gently cook the green parts of the leeks in the oil until softened.

Grind the peppercorns, salt, oregano, fennels seeds and chilli flakes together in a pestle and mortar.

Combine the pork mince (or sausagemeat), sweated leeks, spice mixture and remaining ingredients mixing thoroughly.

Gently cook the green parts of the leeks in the oil until softened.

Grind the peppercorns, salt, oregano, fennels seeds and chile flakes together in a pestle and mortar.

Combine the pork mince (or sausagemeat), sweated leeks, spice mixture and remaining ingredients mixing thoroughly.

Additional Information

I don't like to stuff the cavity of the bird as this prolongs cooking times and can cause the bird to be too dry. Putting the stuffing under the breast skin, on the other hand, helps keep the breast meat lovely and moist.