1. Preheat the oven to 180°C.
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2. Melt a knob of butter (use just oil for dairy free) and glug of oil in a pan, over a low heat. Sauté the onion and celery for 10 minutes until soft and translucent. At the end of cooking, add 2 tablespoons of butter, melt and set aside to cool.
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3. In a baking tray, add the walnuts, butter and a pinch of salt. Put it in the oven for a couple of minutes to melt the butter. Toss the walnuts in the butter and allow to toast for a further 7-10 minutes, until nicely golden. Keep a close eye as the walnuts can burn very easily. Set aside to cool and then roughly chop.
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4. In a bowl, mix together the pork mince, ground almonds, chopped herbs, orange and lemon zest, nutmeg, onion-butter mixture, and chopped walnuts. Season with salt and pepper.
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5. Cook off a little stuffing in the frying pan, and adjust seasoning to taste.
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6. Put the stuffing into an ovenproof dish and roast in the oven for 20-25 minutes until golden and crisp on top.
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7. Garnish with some parsley leaves and serve

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Bon app!
R