Xmas Pork Stuffing.

This Pork Sage and Onion Stuffing recipe is delicious and packed full of flavour. I make it every year and it is always a huge crowd pleaser. It is the perfect accompaniment to Roast Turkey or Chicken.

Pork Stuffing

This is an easy stuffing recipe and is just incredibly delicious. It is my go to at Christmas and I make it way before and freeze ready for the big day. Being a natural flapper I am always about the make ahead. However this stuffing is fantastic served with Roast Pork or Chicken.

It is made with pork sausagemeat, apple sauce, smoked streaky bacon, sage, breadcrumbs and seasoning. I caramelise the onions in butter too before adding to the rest of the Xmas stuffing ingredients. 

The caramelised onions really take it to another level. Paired with the background sweetness from the apple sauce, sage and small kick from the black pepper this stuffing really delivers.  

How Do You Make Stuffing From Scratch?

I do strongly recommend that you get the best sausage meat that you can. Otherwise the texture is too soft and the flavour is not as good. You are looking for  a sausage meat with a high meat content. If possible 80 % pork content. It should say on the side of the packet.

Step 1 – Preparing the Onions

Chop the onions into half moons about 3 mm thick and place in a large pan with 2 tbsps of olive oil and 1 tbsp of butter.

Sliced Onions

Cook until they turn a deep brown and caramelise. This takes at least 20 minutes over a medium heat.

STEP 2 – Mixing the Stuffing

I get all the ingredients ready now that the onions have caramelised.

I put them in my free standing mixer and mix them all together slowly with the paddle beater. Alternatively you can use a wooden spoon or your hands.

Mixed Pork Stuffing

All that remains is to put in your roasting dish. The right size dish is important and will affect the cooking time. A larger dish will take less time than a smaller and therefore deeper stuffing mix. 

Mine is 20 cm x 30 cm.

Raw Pork Stuffing

STEP 3 – Baking the Sage and Onion Stuffing

I bake it in a preheated oven at 190 C/375 F/Gas Mark 5 for about 45 minutes.

If your sausage meat has produced a lot of fat then very carefully tip most away by tipping the dish up. You may need another pair of hands to help here. 

Pork Stuffing

Can I Freeze Sage and Onion Stuffing?

Yes you can. I do this to get ahead for Christmas Day.

If freezing then allow to fully cool and double wrap in clingfilm and then silver foil before freezing for up to a month.

Allow to defrost in the fridge for 24 hours before reheating until piping hot 71 C. I do that covered in silver foil at 180 C/350 F/Gas Mark 4.  I take off the silver foil for ten minutes or so before it’s ready to make sure the top is crispy.

IF YOU LIKE THIS RECIPE THEN YOU MAY LIKE THESE

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Slow Cooker Roast Chicken

Garlic Roast Chicken and Lemon

Pork and Mushroom Spinach Lasagne

5 from 1 vote

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Xmas 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 Pork stuffing

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 12 people

Calories 343 kcal

Author Jenny

Ingredients

• 3 large red onions or 4 medium
• 30 grams sage
• 100 grams breadcrumbs
• 2 tsps salt
• 1/2 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)

Metric - U S Customary

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 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 tear strained and barren 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.

 

Nutrition Facts

Xmas 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.

Pork Stuffing

Here are some more fabulous Xmas recipes

Christmas Pavlova Wreath

Easy Christmas Cake

Christmas Cookies

Danish Pastry Cinnamon Rolls.

Do let me know how you got on in the comments below. I love a good old hairy chinwag. Or come on over to my Facebook Page or Instagram Profile. I would love to engage with you.