The Best Stuffing Recipe with Pork & Herbs

A classic, comforting stuffing that’s perfect for Christmas dinner, any roast, or as a side dish on its own. Quick to make, packed with flavour, and beautifully textured with a crispy top and soft, tender centre.

Watch The Recipe Video Below

The Best Stuffing Recipe with Pork & Herbs

(Serves 6)

Ingredients

400g x Sausage Meat (pre-seasoned or plain - adjust seasoning accordingly)

70g x Unsalted Butter

6 x Shallots or 1 Brown / Red Onion (finely diced)

2 x Garlic Cloves (minced)

10-12 x Fresh Sage Leaves

1½ tsp x Dried Thyme

100g  x Breadcrumbs (fresh or panko)

1 x Apple (like granny smiths)

Small Handful x Fresh Parsley (chopped)

Salt and Black Pepper (to taste)

Method

Prep the aromatics

Finely chop the shallots (or onion).

Mince the garlic as finely as possible (or use a garlic press/microplane).

Roll the sage leaves together, slice them finely, then cross-chop to break them down further.

Chop the parsley.

Cook the flavour base

Place a frying pan or sauté pan over medium heat and melt the 70g butter.

Add the diced shallots/onion and cook for 4–5 minutes until soft and translucent.

Add the garlic, sage, and 1½ tsp dried thyme. Cook for a further 1–2 minutes.

Remove from the heat and transfer to a plate to cool.

Combine the stuffing mixture

In a large mixing bowl, add the sausage meat, breadcrumbs, grate in the apple, cooled onion mixture and the chopped parsley.

Season with salt and pepper (remember to allow for whether your sausage meat is already seasoned).

Using clean hands (or gloves), scrunch and mix everything together until fully combined.

Shape or tray it up

You can:

• Press the mixture into a baking dish, leave the top rough for extra crispy bits.

• Roll into stuffing balls. 

• Use to stuff a bird.

For this method:

Spread the mixture loosely in a roasting dish, keeping the top uneven to help it crisp.

Bake

Preheat the oven to 180°C (fan).

Bake the stuffing for 45 minutes, or until the top is golden and crispy and the stuffing is fully cooked through.

Serve

Let it rest briefly, then spoon out or slice.

You’ll have a beautiful, herby sausage stuffing with a crisp top and soft, flavourful middle.

Perfect with roast chicken, turkey, pork, or as part of your festive table.