Pork, Sage, Apple and Clementine Stuffing Recipe

Ingredients

• 500g Prime Scottish Pork mince
• 500g Butchers Prime Scottish Pork sausages, removed from their skins or 500g pork sausage meat from your butcher
• 1 red onion, very finely chopped
• 200g sourdough bread, half blitzed into breadcrumbs in a food processor and the other half broken into small chunks
• 1 Bramley apple, peeled, grated & squeezed between the hands to remove excess juice
• Zest of 1/2 lemon
• Zest of 1 orange or 2 clementines
• 15g fresh sage, finely chopped
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon finely ground black pepper
• Generous pinch of salt