Pork, sage & pistachio stuffing
Discover the perfect holiday side dish with this Pork, Sage & Pistachio Stuffing recipe! Featuring rich ground pork, crunchy pistachio nuts, aromatic sage, and savory breadcrumbs, all brought together with a hint of garlic and onions. Elevate your festive meals with this deliciously unique stuffing.
- 25 May 2024
- Cook time 50 min
- Prep time 20 min
- 10 Servings
- 10 Ingredients
Pork, sage, and pistachio stuffing is a flavorful and aromatic dish that makes for a perfect side to your holiday meals or even as a main course. This recipe blends savory pork, fragrant sage, and crunchy pistachio nuts, creating a delectable stuffing that will surely impress your guests. Follow the simple steps below to create this delightful dish.
Ingredients:
Instructions:
- Finely chop the onion.
- Mince the garlic cloves.
- Roughly chop the pistachio nuts.
- Finely chop the fresh sage.
- Beat the egg in a small bowl.
- In a large skillet, melt the butter over medium heat.
- Add the olive oil to the melted butter.
- Once the butter and oil are hot, add the chopped onion.
- Sauté the onion for about 5 minutes, or until it becomes soft and translucent.
- Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
- Add the ground pork to the skillet with the sautéed onions and garlic.
- Cook the pork, breaking it up with a spoon, until it is browned and cooked through, about 8-10 minutes.
- Transfer the cooked pork mixture to a large mixing bowl.
- Add the bread crumbs, roughly chopped pistachio nuts, beaten egg, and finely chopped sage to the bowl.
- Season with salt and pepper to taste.
- Mix all the ingredients until well combined. The mixture should hold together when pressed but still be slightly crumbly.
- If using as stuffing, stuff your poultry or desired dish as needed.
- If baking separately, preheat your oven to 350°F (175°C).
- Transfer the stuffing mixture to a greased baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
- Remove the stuffing from the oven and let it cool slightly before serving.
- Enjoy your Pork, Sage & Pistachio Stuffing as a delicious side dish or with your favorite main course!
Tips:
- Make sure to finely chop the onion and garlic for a more even and well-distributed flavor.
- If you find the mixture too dry, you can add a bit of chicken or vegetable broth to reach your desired consistency.
- To make the stuffing extra crispy on top, bake it uncovered for the last 10-15 minutes.
- You can prepare the stuffing a day in advance and store it in the refrigerator, then bake it just before serving for added convenience.
- For enhanced flavor, consider toasting the pistachio nuts slightly before mixing them in.
Your pork, sage, and pistachio stuffing is now ready to be served. The combination of the savory pork, the fragrant sage, and the crunch from the pistachio offers an extraordinary taste experience. Whether as a holiday favorite or a special weekday treat, this stuffing is sure to be a hit.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 3.52g | 9% |
| Sugar 3.26g | 3% |
| Fat | |
| Fat 18g | 21% |
| Saturated 5g | 18% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 66mg | 12% |
| Vitamin B1 0.63mg | 52% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 3.76mg | 23% |
| Vitamin B6 0.38mg | 22% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.36ug | 15% |
| Vitamin C 2.85mg | 3% |
| Vitamin E 0.55mg | 4% |
| Vitamin K 55ug | 45% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 3.10mg | 28% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 340mg | 10% |
| Selenium, Se 24ug | 42% |
| Sodium, Na 230mg | 16% |
| Zinc, Zn 2.08mg | 19% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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