Recipe: Apple and herb stuffing

Today is a real Sunday roast day, grey sky, cold and wet outside and the lights had to be turned on by 2pm it was so dark. I have great memories of  Sunday wintery mornings like this in my childhood when my Mum would drop my Dad, my siblings and I to the swimming pool, go home and prepare the Sunday roast and come to collect us when it was ready.

Today I skipped the hassle of bringing the kids to the pool, but I did cook a roast dinner. I cooked a pork steak stuffed with apple and herb stuffing. Not only are my kids dairy free, but my husband is allergic to onions, so I was seeking a stuffing that ticked all the boxes. I found a really simple apple and herb stuffing on BBC food website.

You will need:

1 eating apple, peeled, cored and chopped finely
(I used a red gala apple, maybe something less sweet would be nicer)
80g breadcrumbs
1 egg, beaten
1 tablespoon herbs – parsley, sage, tarragon, thyme or a mix.
Salt and pepper

Steps:

1. Mix the apple and breadcrumbs and herbs and season.

2. Use some of the egg to bind the stuffing together and stuff meat or poultry. For the pork, I sliced the pork steak down the middle about 2/3 of the way in with the knife and then pushed in the stuffing.

3. I had some left over so I wrapped in tin foil and cooked in the oven for about 30 minutes.

This went really well with the pork as pork and apple are good together anyway. I still think nothing beats a good sage and onion stuffing though. For a normal sage and onion stuffing I replace the butter with margarine to make it dairy free.