Name: Pork and Cherry Stuffing Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes: 16
Cuisine: British
Ingredients: 35g butter; 1 onion, very finely diced; 85g pecan nuts, roughly chopped; 80g pack dried sour cherries, halved; 100ml Madeira; 450g British pork sausage meat; 8 sage leaves, finely chopped

By Woman and Home

published 3 November 2011

in Recipes

Method

Melt the butter in a frying pan; gently cook the onion for a few minutes. Add the pecans, season and cook until slightly toasted. Add the cherries, turn the heat up and add the Madeira. Bubble until the liquid has almost disappeared; take off the heat and leave to cool. Mix with the sausage meat and sage leaves, and season. Roll into balls the size of a golf ball, and leave in the fridge for 2 hours.
Heat the oven to 200 C, gas 6. Heat a clean frying pan with a little oil, and brown the balls. Transfer to the oven and cook for 20 minutes. You can freeze the balls after they've been browned, then cook from frozen for 30 minutes.

Ingredients

35g butter
1 onion, very finely diced
85g pecan nuts, roughly chopped
80g pack dried sour cherries, halved
100ml Madeira
450g British pork sausage meat
8 sage leaves, finely chopped

Makes	16
Skill	Easy
Preparation Time	15 mins plus chilling
Cooking Time	20 mins
Total Time	35 mins plus chilling

Nutrition Per Portion	RDA
Calories	150 Kcal	8%
Fat	11 g	16%
Saturated Fat	3.5 g	18%

Pork and Cherry Stuffing Recipe

Method

Ingredients

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