Christmas Sausage-meat Stuffing

Posted 25 December 2010 by

For me, pork forcemeat stuffing is the one and only “ultimate” stuffing for Christmas dinner. Keep your sage & onion for ordinary Sunday roast dinners, this is the good stuff. Now, I have seen recipes for forcemeat stuffing that includes dried fruit, chestnuts, celery etc, but I prefer to keep it simple. You can make your own pork forcemeat from pork and added fat, buy it as it is, or even just use the insides of sausages. I must admit, this stuffing may not be the prettiest dish on the table, but my goodness it is tasty!

Ball of pork forcemeat stuffing


  • 700 g pork forcemeat or sausage meat
  • 40 g butter
  • 1 large onion (diced)
  • 15 g dried herbs (eg. mixed herbs, thyme, parsley)
  • 50 g white breadcrumbs
  • 1 egg (beaten)
  • salt and pepper

Heat the butter and sauté the onions until soft, but not coloured. Let the onions cool completely. In a bowl, mix the meat, herbs, breadcrumbs and onions.

Mixing pork forcemeat, onions, herbs and breadcrumbs for sausage meat stuffing.

Add the egg and mix well. Season. Assuming you’re cooking the stuffing separately from the turkey, cook it at 200° C for between an hour and an hour an a half (until done!)

Hopefully, you’ll end up with far more than you need. It keeps well and is a delicious part of Christmas leftovers!

Check out my other essentials for Christmas dinner.

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