Fail-Safe Stuffing with Pork & Sage | Jamie Oliver
Hello lovely people, ok stuffing, masteringthe perfect stuffing, I wanna give you principles
that you can use to give your consistency,gorgeousness, deliciousness, breadcrumbs onions
sage there's dried fruit there's nuts I wantyou to put your own stamp on your stuff first
up the three basics that you must have, onions,bread, herb ok this will give you a basic
stuffing and the way you take it to the nextlevel is by using beautiful minced pork shoulder
really really nice good delicious fat andthen over here you got the embellishments
things like lovely chestnuts whether they'refrom a vacuum pack or whether they're roasted
over a fire, gorgeous and peeled we've gotlike all those lovely christmasy kind of nuts
that you'd get just toasted up and cracked,they're beautiful really good then dried fruit
just a tiny bit of surprise sweetness andsourness, dried cranberries, apricot very
good then a little bit of dry chili just togive it a background kind of hum now I don't
want it to be hot, nutmeg which is a classicand a little cinnamon let's go in with a little
olive oil and a little knob of butter whatwe want to do is start to fry off the fragrant
things like the sage this is going to be enoughfor this whole dish plus a nice kind of 500
gram ball that'll go up the back of the turkeyor in the chicken or in your sort of roast
pork, slice it through the leaves get ridof these stalks go in with about 2 tablespoons
of olive oil, butter a little chili, pinchof cinnamon, and then nutmeg now the reason
for this is you're waking up all those spiceshalf the nutmeg goes in we can turn the heat
up ok the first thing that's gonna happen,spicy oily buttery fat in there the sage goes
in and we're got that on a medium heat justfinely chop 2 or 3 onions the onions will
go lovely and sweet, so onions into the sagebeautiful ok you don't have to make them super
sweet or caramelised just soften them up andgive them a shake around again, y'know meat's
always been expensive so the point of a stuffingwas to add flavour make it exciting have different
textures but also stretch a little meat along way we'll lightly season with salt pepper
so guys turn this off now and let that cooldown so you can put this in a kind of dish
now, give it 5-10 minutes get it nice andcool now if you look at the 1 1/2 kilos of
pork shoulder, let's put this into a bowlthat's gonna be enough to put half a kilo
up the back off your turkey or even chickenor y'know rubbed across the pork loin before
you roll it up and then you can have a kiloto make nice and crispy, you want 2 or 3 big
handfuls of bread to kind of stretch the meata lot further we've got chestnuts here, so
these are vacuum packed chestnut guys youcan get these in the supermarkets but you
could use other nuts as well you can kindof just bust some up in your hand leave a
couple whole like that, things like apricotsare just gorgeous and then things like the
dried cranberries totally cool, not much justa few, and with the apricots we'll just run
our knife through it then we'll put it inso when your onions are fully cooled down
add them to your bowl and mix it up, scrunchit in your hands, of course you can use a
spoon if you want to but to be honest it'smuch better to get stuck in if that's just
minced pork shoulder then you will need toseason good couple of pinches of salt and
pepper when you work it with your hands likethis it just makes it bind nicely so what
I like to do now is take about 500 grams ofthis stuffing, it's about 1/3 of it and I'll
put this into a dish like that and this Iwill stuff in the turkey, I'll only stuff
it in the neck, that little flap of skin youcan stuff it underneath don't put it in the
carcass cos' that's gonna slow down the cookingbut that will be kind of blonde and juicy
it will flavour the meat, the meat will flavourit, and it will flavour the tray that will
flavour your gravy, you see where we're goingso now with this nice big old chunk here add
this to the tray here and then what I loveto do is just push it right into the edges
when it cooks it does shrink a little bitso you can kind of push the stuffing up the
edge, just gonna wash my hands just take afew little leaves on the top, you can mix
it up, have a blend, bits of chestnut anda few cranberries y'know cos' you're kind
of story telling on the top and I just thinkit's really exciting and then a tiny bit of
olive oil just so that sage goes from beingdry and horrible and it'll go crispy and gorgeous,
just pat your little sage leaves just lookat the colour you can imagine the flavour
can't you, this will be amazing I have a stuffingthat's cooked already, gnarly crispy, gorgeous,
have a little try mm so good if you want anyinspiration to go with this stuffing then
hit the link up here we've got gravy we'vegot the perfect roast potatoes, we've got
the perfect roast turkey, how to carve it,all sorts of ideas up here and down in the
description box we've got loads of inspirationfrom JamieOliver.com, until next time good
luck take care lots of love from me Mr. O!
Grab some mince meat, bread, dried fruits and chestnuts and let Jamie show you how to turn these humble ingredients into the most incredible stuffing you’ll ever taste. This fail-safe recipe is so simple and the perfect accompaniment to roast turkey. Save yourself added stress in the kitchen by making it ahead of time then just throw it in the oven and you’re good to go. Check out Jamie’s fail-safe recipes for roast turkey. Roast Turkey | http://jamieol.com/Turkeyroast Gravy | http://jamieol.com/Jamiegravy Roast Potatoes | http://jamieol.com/Roastspuds That’ll make you a pro in the kitchen this Christmas. And for some more inspirational Christmas recipes check out | http://www.jamieoliver.com/christmas/ For more nutrition info, click here: http://jamieol.com/D3JimM Jamie Oliver's Food Tube | http://jamieol.com/M2xkcF Subscribe to Food Tube | http://jamieol.com/kLO4Xo Twitter: http://jamieol.com/wY1ZTB Jamie's Recipes App | http://jamieol.com/E0TVBd Tumblr: http://jamieol.com/6BR1lT Facebook | http://jamieol.com/sZmG6S More great recipes | http://www.jamieoliver.com #FOODTUBE x