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18. Pork, cranberry and pistachio stuffing

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HERE'S HOW WE MAKE IT

The heart of our stuffing is good, day-old, homemade sourdough breadcrumbs. To this backdrop, we add cooked down onions, apple, bacon and nicely fatty pork mince (hey, it's Christmas!). We stir through lemon zest, cranberries, pistachios and loads of parsley and sage and dish it up for baking.

INGREDIENTS

Sourdough breadcrumbs, lemon zest, parsley, sage, pork mince, bacon, cranberries, olive oil, onion, apple, pistachios, salt, pepper.

ALLERGENS

CONTAINS:
Tree Nuts, Gluten.
MAY CONTAIN TRACES OF:
Peanuts, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALLLARGE
ENERGY3612.2kj7224.4kj
PROTEIN48.2g96.4g
FAT TOTAL36.8g73.7g
- SATURATED9.2g18.4g
CARBS80.2g160.5g
- SUGARS27.1g54.3g
SODIUM

1671mg

3342.1mg

SIZES

Small:
Serves 4 or more adults as a side.
Large:
Serves 8 or more adults as a side.

GOES WITH

The Christmas turkey, gravy and all the trimmings.

PREP, COOK AND SERVE

 


Fresh product, suitable for freezing. Defrost fully before cooking. Once defrosted, cook and consume within 48 hours.

We don't believe in using stuffing as an actual, you know, stuffing. By the time it's safely heated through, you're going to have an overcooked bird. Much better to roast it separately.

SMALL: Remove the plastic film and place in a preheated 180C oven for 20 minutes until crunchy and golden

LARGE: Remove the plastic film and place in a preheated 180C oven for 30 minutes until crunchy and golden.

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