Light Stuffing for Lamb, Pork or Chicken

 

This recipe was inspired by Gordon Ramsey's Stuffed Lamb Roast.  I was not too impressed by the taste so I added some flairs into it.  I always love a sweet and savory combo for my pork and lamb, and for a holiday dinner, I added some color into it so when you cut it open, its a nice surprise.  

Spinach Pinenut Chestnut and Cranberry stuffing

Ingredients:

1 small onion, diced
1/2 stock of Leek, sliced into thin circles
2 cloves of garlic, chopped
1 box of baby spinach (150g)
1 cup pine nuts
1 cup of roasted chestnuts, crumbled
1 cup of cranberries
1 cup of bread crumbs
1 egg
1 packet of Feta cheese, crumbled (150g)

Sautee onion, leek, and garlic with olive oil until soft and golden brown.  Add Pinenuts and sautee until golden, then add Spinach and saute until soft. Add in chestnuts and cranberries, mix well,  turn off the heat and let it completely cool.  

In the same pan, add bread crumbs, egg and feta cheese and mix well.  Stuffed inside your lamb or pork loin or place it into a baking dish and bake in a 185C oven for about 15 mins until slightly golden brown.  

This can be a fun veggy dish as part of your dinner or you can use it as a stuffing.  It is not only pretty to look at, it is also delicious and compliments a nice piece of meat.