Baked pork, almond and marsala stuffing with bread sauce topping recipe | delicious. magazine

Name: Baked pork, almond and marsala stuffing with bread sauce topping recipe | delicious. magazine
Ingredients: For the bread sauce topping; 400ml whole milk; 10 cloves; 3 mace blades; 2 bay leaves, plus extra; 1 onion, roughly chopped; 50ml double cream; 250-300g good quality white bread (sourdough or country loaf), crusts removed, sliced or torn into small chunks; For the stuffing; 70g unsalted butter, plus extra; 5 banana shallots, 2 very finely chopped, 3 quartered lengthways; 4 fresh thyme sprigs, leaves picked; 250ml marsala or madeira; 400g British free-range pork sausagemeat; 75g ground almonds; Vegetable oil for drizzling

www.deliciousmagazine.co.uk

The lovechild of stuffing and bread sauce. You can make this recipe as a side or have it on its own with a salad.

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Ingredients

For the bread sauce topping
400ml whole milk
10 cloves
3 mace blades
2 bay leaves, plus extra
1 onion, roughly chopped
50ml double cream
250-300g good quality white bread (sourdough or country loaf), crusts removed, sliced or torn into small chunks
For the stuffing
70g unsalted butter, plus extra
5 banana shallots, 2 very finely chopped, 3 quartered lengthways
4 fresh thyme sprigs, leaves picked
250ml marsala or madeira
400g British free-range pork sausagemeat
75g ground almonds
Vegetable oil for drizzling