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Pork, Apple And Chestnut Stuffing
Pork, Apple And Chestnut Stuffing

Before you jump to Pork, Apple And Chestnut Stuffing recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Inside the Kitchen.

Until fairly recently anyone who portrayed concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it appears we all realize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are not able to change things for the better without everyone’s active participation. This needs to happen soon and living in approaches more friendly to the environment should become a mission for every individual family. The cooking area is a good starting point saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not operating as economically as they should. You can save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is clean, which means that the motor needs to operate less regularly, will also save electricity.

The kitchen on its own gives you many small methods by which energy and money can be saved. It is pretty easy to live green, all things considered. It’s about being sensible, usually.

We hope you got insight from reading it, now let’s go back to pork, apple and chestnut stuffing recipe. You can cook pork, apple and chestnut stuffing using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Pork, Apple And Chestnut Stuffing:
  1. Take 1/2 kg Best pork mince
  2. Prepare 1 packages Paxo sage and onion stuffing (small)
  3. Get 1 Cooking apple
  4. Get 200 grams Cooked chestnuts
  5. Take 1/2 Onion finely chopped
  6. You need 1/4 Glass white wine
  7. Prepare 1 Knob butter
  8. Use 1 clove Garlic, chopped
  9. Prepare 1 bunch Fresh herbs - thyme, parsley, sage
  10. Prepare 1 tbsp Honey
Instructions to make Pork, Apple And Chestnut Stuffing:
  1. Make up the Paxo as per the box instructions, transfer to a large mixing bowl and allow to cool.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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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