Pork, Prunes in Armagnac, Shallot & Sage Stuffing
Pork, Prunes in Armagnac, Shallot & Sage Stuffing
We love to create new recipes for our Christmas repertoire, festive combinations that, despite appearing only once a year, it simply wouldn’t be Christmas without. Every December our tables are laden with a feast of magnitude: special roast potatoes, platters of pigs in blankets, sprouts cooked with bacon and chestnuts, a fruit jelly of some description, the big bird and, of course, the mighty stuffing.
Our Pork, Prunes in Armagnac, Shallot & Sage Stuffing captures the essence of Christmas perfectly. Native-breed, outdoor-reared pork shoulder and belly are minced with fresh sage and spices. The prunes are generously soaked in Armagnac, and the shallots are roasted in lashings of brown butter. Together, these ingredients create the deep, boozy fruit flavour so synonymous with Christmas, with sweet buttery shallots and fragrant sage as perfect companions.
To stuff the bird, simply fill the cavity no more than two-thirds full, leaving space for hot air to circulate. Roast the bird as normal, and as it rests the internal juices will soak into the stuffing, enriching its flavour. Any leftover stuffing can be baked separately in a roasting tray for an equally delicious result.
Original: $22.15
-70%$22.15
$6.64More Images
Pork, Prunes in Armagnac, Shallot & Sage Stuffing
Pork, Prunes in Armagnac, Shallot & Sage Stuffing
We love to create new recipes for our Christmas repertoire, festive combinations that, despite appearing only once a year, it simply wouldn’t be Christmas without. Every December our tables are laden with a feast of magnitude: special roast potatoes, platters of pigs in blankets, sprouts cooked with bacon and chestnuts, a fruit jelly of some description, the big bird and, of course, the mighty stuffing.
Our Pork, Prunes in Armagnac, Shallot & Sage Stuffing captures the essence of Christmas perfectly. Native-breed, outdoor-reared pork shoulder and belly are minced with fresh sage and spices. The prunes are generously soaked in Armagnac, and the shallots are roasted in lashings of brown butter. Together, these ingredients create the deep, boozy fruit flavour so synonymous with Christmas, with sweet buttery shallots and fragrant sage as perfect companions.
To stuff the bird, simply fill the cavity no more than two-thirds full, leaving space for hot air to circulate. Roast the bird as normal, and as it rests the internal juices will soak into the stuffing, enriching its flavour. Any leftover stuffing can be baked separately in a roasting tray for an equally delicious result.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Pork, Prunes in Armagnac, Shallot & Sage Stuffing
We love to create new recipes for our Christmas repertoire, festive combinations that, despite appearing only once a year, it simply wouldn’t be Christmas without. Every December our tables are laden with a feast of magnitude: special roast potatoes, platters of pigs in blankets, sprouts cooked with bacon and chestnuts, a fruit jelly of some description, the big bird and, of course, the mighty stuffing.
Our Pork, Prunes in Armagnac, Shallot & Sage Stuffing captures the essence of Christmas perfectly. Native-breed, outdoor-reared pork shoulder and belly are minced with fresh sage and spices. The prunes are generously soaked in Armagnac, and the shallots are roasted in lashings of brown butter. Together, these ingredients create the deep, boozy fruit flavour so synonymous with Christmas, with sweet buttery shallots and fragrant sage as perfect companions.
To stuff the bird, simply fill the cavity no more than two-thirds full, leaving space for hot air to circulate. Roast the bird as normal, and as it rests the internal juices will soak into the stuffing, enriching its flavour. Any leftover stuffing can be baked separately in a roasting tray for an equally delicious result.
