Pork Stuffing Recipe with Miso

Umami-bomb pork stuffing

  • serves 8
  • Easy

Take your Christmas feast to the next level and serve this epic stuffing with an umami miso hit and streaky bacon topping



  • 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


  • 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.

  • 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.

  • Step 3

    Scrape into a bowl and cool slightly, then mix in the breadcrumbs, black pepper and sausagemeat, and season.

  • 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.

  • 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.

  • 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 here...

Sage and apple pigs in blankets

Nutritional Information

  • Kcals 610
  • Fat 44.6g
  • Saturates 15.2g
  • Carbs 21.2g
  • Sugars 4.9g
  • Fibre 4g
  • Protein 29.1g
  • Salt 4.2g