Pork, Apple And Chestnut Stuffing Recipe

Name: Pork, Apple And Chestnut Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 kg Best pork mince; 1 packages Paxo sage and onion stuffing (small); 1 Cooking apple; 200 grams Cooked chestnuts; 1/2 Onion finely chopped; 1/4 Glass white wine; 1 Knob butter; 1 clove Garlic, chopped; 1 bunch Fresh herbs - thyme, parsley, sage; 1 tbsp Honey

Servings: persons

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.
3
Cook for 2 minutes untill onions are softened.
4
Add the wine and half the sage and simmer for a further 3-4 minutes.
5
Turn off the heat.
6
When the Paxo mix has cooled, add the pork mince and salt and pepper seasoning and mix well.
7
Then add the softened onions and herbs and the rest of the fresh herbs, keeping a few sage leaves back for garnish.
8
Mix well.
9
Chop half the cooking apple into small cubes and add to the stuffing mix.
10
Crush the chestnuts and add 1 third to the mix, mix well.
11
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.
12
Add the stuffing mix to the dish and pat down.
13
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.
14
Bake in the oven for 30 minutes at 150 C. Remove from the oven and drizzle the honey over the top.
15
Return the stuffing to the oven for a further 20 minutes.
16
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!
17
).

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 kg Best pork mince, 1 packages Paxo sage and onion stuffing (small), 1 Cooking apple, 200 grams Cooked chestnuts, and more.

Yes, Pork, Apple And Chestnut Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork, Apple And Chestnut Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions