Chilli, Oregano, Garlic & Lemon Stuffing
Serves 6-8
Ingredients
700g pork sausage meat
4 rashers (around 50g) of streaky bacon, 2 of the rashers chopped into small pieces
2 large potatoes
150g breadcrumbs
1 large lemon, juice and finely grated zest
3 tbsp chopped fresh parsley
1 tbsp chopped fresh sage, plus a few leaves for garnishing
Pinch of salt & freshly ground pepper
Method
Preheat the oven to 200C / Gas 6.
Peel and dice the potatoes into small cubes and pop in a pan of boiling water and parboil until they are fork tender but not falling apart. This could take around 10-12 minutes.
Heat the Pizza Drizzle Oil in a frying pan over a medium heat, add the onion and fry for 8-10 minutes, or until softened.
Next add your streaky bacon - chopped pieces only, and fry until crispy. Don’t throw away the tasty oil!
Once the potatoes are cooked enough, roughly mash with a fork and combine all the ingredients, except the uncooked bacon slices and pop into an ovenproof dish, cover with cling film and chill in the fridge for at least 30 minutes.
Pop a few fresh sage leaves and the uncooked rashers of bacon on the top of the stuffing and drizzle over a good amount of Pizza Drizzle Rapeseed Oil.
Bake the stuffing for 30–45 minutes, or until cooked through.
Enjoy!
Prep Time
30 minutes + 30 minutes cooling time
Cooking Time
45 minutes
