Try our fancy Christmas stuffing then check out our sage and onion stuffing, stuffing balls, vegetarian stuffing, roast potatoes and more Christmas side dishes.


  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tbsp (optional) white miso
  • a handful of leaves sage, finely chopped
  • 100g soft white breadcrumbs
  • crushed to make ½ tsp black peppercorns
  • 450g sausagemeat
  • 24 slices streaky bacon
  • 100g pistachios
  • 100g cranberries, fresh or frozen (defrosted if so)
  • 100g caramelised red onion chutney


  • STEP 1

    Heat the oil in a non-stick frying pan and fry the onions for 10 minutes or until soft, then stir in the garlic and cook for 1 minute. Stir in the miso, if using.

  • STEP 2

    Scrape into a bowl and allow to cool slightly. Add the sage, breadcrumbs, black pepper and sausagemeat. Season with salt.

  • STEP 3

    Put the streaky bacon slices onto a chopping board and use the back of a large knife to stretch the bacon. Use these to line the bottom and sides of a 900g loaf tin, overlapping the rashers slightly. Make sure there’s a little bacon overhanging the tin.

  • STEP 4

    Heat the oven to 200C/fan 180C/ gas 6. Smooth down a quarter of the sausagemeat into the bottom of the tin. Evenly scatter over the pistachios. Spoon another quarter of the sausagemeat, then scatter over the cranberries. Repeat with the sausagemeat, red onion chutney and finish with sausagemeat.

  • STEP 5

    Press to compact slightly, then fold over the overhanging bacon to seal in the stuffing. Cook in the oven for 45-50 minutes or until the stuffing is cooked through.

  • STEP 6

    Cool in the tin for 5 minutes then carefully drain any liquid from the tin. Gently run a knife around the inside of the tin, turn out the stuffing and slice to serve.

Head here for our best Christmas trimmings recipes

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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