Christmas Pudding Stuffing

Posted on December 13, 2011

When Viv Harvey, a member of our butchery team, suggested this recipe we couldn’t wait to give it a try.

By combining two ingredients in equal amounts this recipe serves up simple seasonal stuffing with a twist - perfect with poultry, game, pork and ham.


  • Pork Sausage meat - 50%
  • Christmas Pudding (Our favourite is from the Welbeck Bakehouse) - 50%


  • Chop the pudding up into small pieces
  • Add equal amounts of sausage meat and Christmas pudding to a mixing bowl
  • Mix the ingredients and use

Viv suggests using this seasonal recipe in a number of ways:

  • Stuffed in the meat of your choice
  • Served as individual stuffing balls
  • Cooked in a dish or around the meat
  • Wrapped in small portions of bacon




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