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Before you jump to Pork, Apple And Chestnut Stuffing recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Deciding to eat healthily has incredible benefits and is becoming a more popular way of living. The overall economy is affected by the number of individuals who are suffering from conditions such as hypertension, which is directly linked to poor eating habits. Even though we’re incessantly being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. Most likely, most people assume that it takes a great deal of work to eat healthily and that they will have to drastically alter their lifestyle. Contrary to that information, individuals can alter their eating habits for the better by making several small changes.
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Thus, it should be quite obvious that it’s easy to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to pork, apple and chestnut stuffing recipe. You can have pork, apple and chestnut stuffing using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Pork, Apple And Chestnut Stuffing:
- Take of Best pork mince.
- Prepare of Paxo sage and onion stuffing (small).
- Use of Cooking apple.
- Prepare of Cooked chestnuts.
- Prepare of Onion finely chopped.
- Prepare of Glass white wine.
- Provide of Knob butter.
- Take of Garlic, chopped.
- Provide of Fresh herbs – thyme, parsley, sage.
- Take of Honey.
Steps to make Pork, Apple And Chestnut Stuffing:
- Make up the Paxo as per the box instructions, transfer to a large mixing bowl and allow to cool..
- In a small saucepan, add the onion, garlic, butter and thyme. Cook for 2 minutes untill onions are softened. Add the wine and half the sage and simmer for a further 3-4 minutes. Turn off the heat..
- When the Paxo mix has cooled, add the pork mince and salt and pepper seasoning and mix well. Then add the softened onions and herbs and the rest of the fresh herbs, keeping a few sage leaves back for garnish. Mix well..
- Chop half the cooking apple into small cubes and add to the stuffing mix. Crush the chestnuts and add 1 third to the mix, mix well..
- Take a foil dish, as there is no fat in pork mince, you will need to add a dash of olive oil and spread this around the dish so the stuffing does not stick and burn the bottom..
- Add the stuffing mix to the dish and pat down. Add the rest of the chestnuts over the top and slice the rest of the apple into wedges and pack down the sides with the few sage leaves you have left..
- Bake in the oven for 30 minutes at 150 C. Remove from the oven and drizzle the honey over the top. Return the stuffing to the oven for a further 20 minutes..
- Either serve straight away with your roast turkey/ goose/chicken or if making in advance, you can freeze before cooking (hence the disposable foil tray!)..
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