Make this pork stuffing, then check out our sage and onion stuffing, chestnut stuffing, sausage meat stuffing and more Christmas stuffing recipes.
Ingredients
- dried porcini mushrooms 20g
- vegetable oil 2 tbsp
- onions 2, finely chopped
- garlic 3 cloves, finely chopped
- sage a handful of leaves, finely chopped
- white miso 2 tbsp
- soft white breadcrumbs 125g
- black peppercorns crushed to make ½ tsp
- sausagemeat 650g
- streaky bacon 24 slices
Method
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Step 1
Put the porcini mushrooms into a bowl, pour over enough just-boiled water to cover and soak for 10 minutes. Drain, keeping the liquid, and finely chop the mushrooms.
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Step 2
Heat the oven to 200C/fan 180C/gas 6. 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 sage, and cook for  1 minute. Add the mushrooms along with their liquid and cook until nearly all the liquid has evaporated. Stir in the miso.
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Step 3
Scrape into a bowl and cool slightly, then mix in the breadcrumbs, black pepper and sausagemeat, and season.
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Step 4
Put slices of streaky bacon onto a chopping board and use the back of a large knife to scrape and stretch out the bacon. Use these to line the bottom and sides of a 900g loaf tin, overlapping slightly and ensuring there is a little overhang.
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Step 5
Spoon the stuffing into the loaf tin, pressing to compact it, then fold over the overhanging bacon to completely seal in the stuffing. Cook in the oven for 30-35 minutes or until the stuffing is cooked through.
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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 and slice to serve.
Check out more of our Christmas trimmings recipes
Nutritional Information
- Kcals 610
- Fat 44.6g
- Saturates 15.2g
- Carbs 21.2g
- Sugars 4.9g
- Fibre 4g
- Protein 29.1g
- Salt 4.2g
