Pork & Walnut Stuffing

Preparation time: 

For most people, the stuffing is the best part of a meal, and it's your chance to go to town with Christmas flavours.

Traditionally, stuffing will have breadcrumbs, but this recipe shows that they're unnecessary. This is simply a guide to no-bread stuffing, so have a play around with your own, favourite flavours.



A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Preheat the oven to 180°C.
    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.
    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.
    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.
    5. Cook off a little stuffing in the frying pan, and adjust seasoning to taste.
    6. Put the stuffing into an ovenproof dish and roast in the oven for 20-25 minutes until golden and crisp on top.
    7. Garnish with some parsley leaves and serve

    Bon app!