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pork stuffing in a roasting dish

Christmas Pork Stuffing.

This is the best Xmas Stuffing that I have ever had. It is simply amazing. I don't stuff the bird with it but that is not to say that you can't. It is simply my preference. It is packed with the flavours of sage and caramelised onions which just rock it with the pork. Seriously good.
Course Main Course
Cuisine English
Keyword christmas, Pork stuffing
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 people
Calories 343 kcal

Ingredients

  • 3 large brown onions or 4 medium
  • 30 grams sage
  • 100 grams breadcrumbs
  • 2 tsps salt
  • ½ tsp ground black pepper
  • 900 grams pork sausagemeat
  • 6 heaped tbsps apple sauce
  • 30 grams butter
  • 2 tbsps olive oil
  • 6 rashers smoked streaky bacon chopped (I use scissors)

Instructions

  1. Slice the onions into thin half moons and place in a sauce pan with the butter and olive oil. Fry gently for about 20/25 minutes until the onions become caramelised and brown. Preheat your oven to 190 C.
  2. Strip the leaves from the stems of the sage and slice finely. Put all the ingredients including the sage into a large mixing bowl and mix well.

    I use my hands as it's really the easiest way. I then fry a little sample pattie of the mix to check for seasoning. Add more seasoning if required.

  3. Tip into your roasting tray and smooth out evenly. It's best to have a thickness of stuffing about 4 cm so choose your dish accordingly.

  4. Bake in the oven for about 35 minutes. Keep an eye on it to ensure it doesn't catch. Put a silver foil hat on it if it does so before the cooking time is up. Of course different dishes will result in differing cooking times. If in doubt use a probe, the stuffing should have reached 71 C.
  5. If you are freezing ahead of the big day then allow to cool completely before covering well in silver foil and putting inside a carrier bag. Place in the freezer before defrosting completely and reheating.
  6. Apply to Got Ahead Face.

Recipe Notes

Because you get vastly different types of sausagemeat then it is important to try tsps of the mixture by frying in olive oil to get your seasoning right. Some are heavy on the salt and pepper already so hold back until you are in control of it.

It's best to have a thickness of stuffing about 4 cm so choose your dish accordingly. Mine is 18 cm x 25 cm

Nutrition Facts
Christmas Pork Stuffing.
Amount Per Serving
Calories 343 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 8g50%
Cholesterol 61mg20%
Sodium 999mg43%
Potassium 281mg8%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 14g28%
Vitamin A 55IU1%
Vitamin C 2.6mg3%
Calcium 35mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.