Date & Hazelnut Stuffing Wreath

A showstopper twist on traditional pork stuffing that will wow your guests.

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Step 1

Preheat oven to 180ºc and grease the bundt tin

Step 2

In a large bowl, combine the onion, garlic, dates, hazelnuts, sausage meat, breadcrumbs, eggs and the leaves from 2 thyme sprigs

Step 3

Transfer the mixture onto the bundt tin, pushing the mixture down to fit. Cover with foil and bake for 40-45 minutes, until cooked through completely.

Step 4

Allow to cool for 5 minutes before placing a plate on top, then turning over the plate and tin to release the stuffing wreath

Step 5

Decorate with the reserved Hazelnut halves, plus the remaining thyme sprigs and bay leaves.