Pork, ap­ple and sage stuff­ing

Taste & Flavors - - OCCASION SPECIAL -


• 500g minced pork ( shoul­der ) • 50g smoked pork ba­con lar­dons • 2 onions, finely chopped • 2 ap­ples, peeled and diced • 200g bread­crumbs • Fresh sage leaves, chopped • Fresh pars­ley, chopped • Pinch of mace • 50g but­ter • Salt and pep­per


Melt the but­ter in a fry­ing pan. Add the smoked ba­con lar­dons and onion and fry un­til soft. Add the ap­ple, sage, pars­ley, bread­crumbs and mace and mix well. Sea­son with salt and pep­per and re­move from the heat. Add the minced pork when cool and mix well. To cook if not stuff­ing a tur­key, place mix in a greased bak­ing dish and place in the oven at 180° un­til cooked.


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