Available from Monday 11th December.

250 gm.

This pastured pork, fennel, orange and pine nut stuffing is the perfect seasonal side for your Sous Vide Turkey Breast. All you have to do is warm the breast, warm the stuffing and pour yourself a glass of something delicious, thereby enjoying all the good bits of Christmas dinner and barely touching the pans.

Ingredients: pine nuts, pastured pork and fennel sausage mix, fennel seeds, currants, sourdough breadcrumbs, garlic, orange zest, onion, olive oil, fresh thyme and sage.

Photography: Alan Benson. 

At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.