The traditional Christmas combination of pork and chestnuts are given a citrus lift with the addition of Beldi Preserved Lemons. Only a small amount is used but it’s enough to cut the rich flavours of the stuffing and adds to the fragrance that the herbs provide. This recipe will make enough to stuff the turkey and have enough to roast on the side, so if you want to make it as a side dish, cut everything in half, but still keep one preserved lemon to place on top

Ingredients

500g pork mince

500g pork and herb sausages, skin removed

50g fresh white breadcrumbs

200g cooked chestnuts, roughly chopped

1 bunch fresh sage (30g)

Small bunch of rosemary and thyme, finely chopped

2 Beldi Preserved Lemons, 1 sliced as thinly as possible, 1 quartered, flesh removed then skin finely chopped

Salt and freshly ground black pepper

Ingredients

500g pork mince

500g pork and herb sausages, skin removed

50g fresh white breadcrumbs

200g cooked chestnuts, roughly chopped

1 bunch fresh sage (30g)

Small bunch of rosemary and thyme, finely chopped

2 Beldi Preserved Lemons, 1 sliced as thinly as possible, 1 quartered, flesh removed then skin finely chopped

Salt and freshly ground black pepper

1

In a large bowl, mix the pork mince, sausage meat, breadcrumbs, herbs and chopped Beldi Preserved Lemon. Season with salt and pepper then take a small piece, shape into a patty and fry quickly so that you can taste the seasoning.

2

Take some of the mix and stuff inside your turkey. Place the remaining mix into an oven proof dish and dot the Beldi Preserved Lemon slices on the top

3

When ready to cook, heat an oven to 190C fan / 200C non-fan and when hot, place the dish inside. Cook for around 1 hour, so that that the top is coloured and crispy and juices are bubbling around the edges. Before serving, pour off any excess liquid then slice and serve.

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