With less than a week to go until Christmas Day many of us are deciding on the finishing touches to the big dinner. I am looking forward to the roast turkey with the whole shabang – roast potatoes, vegetables, ham, gravy and then the side dishes. My two favourites are pork stuffing and cranberry sauce.
The sauce can be made a couple of days ahead and the supermarkets are stocked with plenty of cranberries this time of year. I add a little sugar to the mix to take away some of the bitterness. The stuffing is very easy to make. You can choose to stuff the turkey or just make them into stuffing balls and roast them separately before serving up.
For the pork stuffing
500g minced pork
1 apple (peeled, core removed and finely chopped)
2 shallots (peeled and finely chopped)
Handful of mixed herbs such as rosemary, thyme, sage (finely chopped)
Ground black pepper
For the cranberry sauce
100g preservative sugar
1 apple (peeled, core remove and finely chopped)
150ml red wine
2 tspn cinnamon
For the stuffing: place everything into a large mixing bowl and using your hands roll the mixture into small balls. Place in a roasting try and put in the oven for around 30 to 35 minutes. Make sure to turn them over half way through.
For the cranberry sauce: add the cranberries to a large pan and cook on a medium heat for around 10 minutes or until they begin to soften. Add the apple and cinnamon and then stir in the sugar. Once the sugar has dissolved add the wine and bring to a boil. Then simmer gently on a medium heat for around 20 minutes or until the sauce is thick and boiled down.