Recipe by Antony Worrall Thompson
450g (16oz) ready-made pork and sage stuffing
200g (7oz) vacuum pack cooked chestnuts
100g (3oz) fresh or frozen cranberries
Pre-heat the oven to at 220°/ Gas Mark 6.
Mix all of the ingredients well together.
Pack into a shallow oven proof dish.
Bake for 30 mins once the turkey has come out of the oven.
Sparkling Whites, Dessert Wines and Pinot Noir are the best wines to pair with Pork, Chestnut and Cranberry Stuffing.
• Sign Out
Click to Rate
Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.
Like us on Facebook
Follow us on Twitter
Buy passports,drivers licenses,IDs,birth certs,Visas,SSN,etc.(email@example.com)
» 7h ago
Copyright © Foxtel Management Pty Ltd 2013 All Rights Reserved | About LifeStyle.com.au | Contact Us | Get Foxtel
Copyright © Foxtel Management Pty Ltd 2013 All Rights Reserved | Terms | Privacy | Contact Us | Get Foxtel