Fennel prune and pork stuffing
This fennel, prune and pork stuffing is easy to put together with a delicious combination of savory flavors with little bursts of sweet prune mixed in.
Servings: 4 approx, depending how served
- 2 oz smoked bacon 60g, approx 2 slices (streaky)
- ½ onion
- 8 oz fennel 225g, 1 small bulb
- 6 oz ground pork 170g pork mince
- ½ tbsp fresh sage chopped
- 1 cup fresh breadcrumbs 60g, approx 2 slices bread
- 3 oz prunes 90g, cut into small pieces (about 6-8 per prune)
- 1 egg lightly beaten
- salt and pepper to taste
Preheat the oven to 375F/190C.
Finely dice the onion and cut the bacon and fennel in to small pieces (cut larger fennel slices into smaller chunks).
Render some fat from the bacon in a medium-sized skillet/frying pan over a medium heat.
Once some fat is released, add the onions and fennel. Add some oil, if needed, and cook for a few minutes until both the onions and fennel are soft and gently browned.
Add the sage and pork and cook the pork through, breaking it up as you cook it.
Remove the skillet from the heat and add the prunes, breadcrumbs and egg. Season with some salt and pepper, to taste. Mix everything together then transfer the mixture to a baking dish (approx 8x6in/20x15cm) and flatten the top. At this point, you can cover and refrigerate until later, if making ahead.
Bake for approx 30 minutes until the top has lightly browned.
Calories: 368kcal | Carbohydrates: 39g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 361mg | Potassium: 629mg | Fiber: 5g | Sugar: 10g | Vitamin A: 316IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 3mg