Jamie’s Perfect Christmas Stuffing
I want to give you a way that’s really simple,
really quick and packs a really good flavour
So literally all I want to do is put that
kilo of diced pork shoulder, in a food processor.
Some sea salt big pinch of white pepper, half
a nutmeg, maybe slightly less than half. The
zest of half a lemon and just two or three
strokes of an orange or a clementine. A big
old bunch of sage and two or three rashers
of smoked bacon.
Right, so, two big white onions go straight
in. Don’t go buying breadcrumbs. What a waste
of money, just get some stale bread and we’re
going to whazz it up.
So I’m going to use my hands now. See how
I’m just scrunching it Up. I’m going to save
half of this stuffing back to put up the jacksee
of my turkey right?
And then the other half of my stuffing I’m
just going to put in here like that now chestnuts.
I’m going to pour these on top and just crush
them. So, there we go, this stuffing is really
to go in when you put your spuds and roasted
veg in. Now I’ve got one here I’ve made earlier
and for me, just have a look at that!
It’s bubbling, it’s shrunk. It’s gone crispy.
I’m going to have a little try of it.
Oh my lord!
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