Pork, Prune & Cranberry Stuffing

Preparation time:      10 mins
Cooking time:              40 mins
Serves:                         8

What you need

250g John Penny lean pork mince
50g butter
2 medium onions, peeled and chopped
100g ready-to-eat prunes, roughly chopped
75g pack dried cranberries
Finely grated zest and juice of 1 lemon
10g fresh thyme, leaves only
175g fresh brown breadcrumbs
1 egg beaten

How to cook

Preheat the oven to Gas 5, 190°C, fan 170°C, 375°F.

Heat the butter in a large frying pan over a moderate heat. Fry the onion for 2-3 minutes or until soft. Stir in the pork and fry for a further 5-8 minutes. Take off the heat and stir in the remaining ingredients.

Use to stuff into the neck cavity of a turkey or chicken. Calculate the cooking time by the final weight of the turkey or chicken including the stuffing.

Alternatively cook the stuffing in a greased ovenproof dish for 20-30 minutes, covered with foil. Remove the foil for the last 5-10 minutes of the cooking time.

Cook's tip: Whizz a few slices of stale bread through your food processor for the breadcrumbs.