Pork and sage stuffing
300 g ground pork
100 g mushrooms, finely chopped
100 g bacon, finely chopped
2 eggs
1/2 loaf of toasted French bread (400 g), cut into small pieces
Salt and pepper, to taste
1 tsp rosemary
4 tsp sage
1 tsp thyme
1 small onion, finely chopped
250 ml single cream
In a skillet, combine the ground pork, chopped mushrooms, onion and spices (salt, pepper, rosemary, sage, and thyme). Cook over medium heat until the pork is browned and the vegetables have softened.
In a separate pan, cook the bacon until crispy. Once cooked, chop it into small pieces and set aside.
In a bowl, whisk together the eggs and cream until well combined.
In a large bowl, mix the toasted French bread pieces with the egg and cream mixture. Then, add the cooked meat and bacon mixture. Mix everything thoroughly (using disposable gloves is a good idea for easy mixing).
Transfer the mixture into a baking dish and spread it out evenly. Bake in a preheated oven at 170°C for 2 hours. If using this stuffing in a turkey, fill the turkey cavity and bake for the same amount of time.
While baking, keep an eye on the stuffing. When the top is golden brown, cover it with aluminium foil and continue baking until fully cooked.
Allow the stuffing to cool slightly before serving. It can be enjoyed as a side dish or as a filling for roasted meats.