Porky Sage and Onion Stuffing with Sweet Chestnuts and Garlic Mustard
Porky Sage and Onion Stuffing with Sweet Chestnuts and Garlic Mustard is a traditional British recipe for a classic autumnal sage and onion stuffing with bread, sage, onion, garlic, sweet chestnuts, garlic mustard leaves and pork sausage meat cooked inside the roasting bird. The full recipe is presented here and I hope you enjoy this classic British version of: Porky Sage and Onion Stuffing with Sweet Chestnuts and Garlic Mustard.
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This recipe is the result of a morning's foraging where I sourced garlic mustard leaves (originally to go in my mashed potatoes) and the last of the season's horse chestnuts. I snipped the bases of the chestnuts (I wanted them to make an autumnal fried salad with fine beans and red cabbage) then boiled them and peeled.
Ingredients:
2 good quality pork sausages (I used Cumberland), skinned
1 slice of brown bread, allowed to dry in the air for 1 hour
4 fresh sage tops (I was trimming my sage for drying and only had fresh available)
1/2 onion, cut into 4 pieces
2 fat garlic cloves
8 large garlic mustard leaves, coarsely chopped
12 sweet chestnuts, peeled
Method:
Tear up the bread and combine in a food processor with the sage. Pulse to chop then add in the onion, garlic and garlic mustard leaves. Again pulse to chop.
Finally add in the horse chestnuts and chop them with the other ingredients.
Turn the mixture into a bowl and work in the sausage meat with your hands. Season liberally with black pepper then set aside in the refrigerator until you're ready to cook your chicken.
Stuff the chicken with the mixture and roast as you would normally. Serve the stuffing to accompany the roast chicken.
