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The Perfect Christmas Stuffing


· Small handful of raisins

· Small handful of almonds

· 100g/4oz butter

· 1 small onion, finely chopped

· Splash olive oil

· 150g/5oz chorizo, finely diced

· 2 tablespoons chopped fresh flat-leaf parsley

· Finely grated rind of 1 orange

· 225g/8oz fresh white breadcrumbs

Salt and freshly ground black pepper


To make the stuffing soak the raisins in a bowl of boiling water for twenty minutes, then drain. Toast the almonds in a small frying pan for a few minutes, tossing occasionally so they colour evenly. Melt the butter in a pan and gently saut?© the onion for 3-4 minutes until softened but not coloured. Tip into a large bowl. Heat the olive oil in a frying pan and saut?© the chorizo for the two minutes until the colour starts to bleed. Add to the onion with the soaked raisins, toasted almonds, parsley, orange rind and bread-crumbs. Season to taste and mix lightly to combine, but not too much as to make it go pasty.

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