Tag Archives: pork stuffing recipe

This white pudding stuffing is perfect with a Sunday roast chicken, as a change from your usual pork or sage and onion varieties. This is without a doubt the best stuffing recipe we have ever used, and results in some of the most amazing homemade stuffing we have ever tasted! It has a mild pork flavour like a sausage meat stuffing, but Home Butchers Northern Irish white pudding is less fatty than pork meat you get a lovely crunchy crust on the top of the stuffing, similar to a vegetarian stuffing. You can make this Irish stuffing by hand, but a food processor is useful. Serves 4-5

Ingredients

500g white pudding

100g breadcrumbs

1 large white onion

½ apple

2 garlic cloves

2 eggs

2 sprigs fresh rosemary, chopped fine

2 sprigs fresh thyme, chopped fine

1tsp fennel seeds, crushed

Zest of half a lemon

50g pumpkin seeds

Salt and Pepper, to taste

Method

In your food processor, chop the onion and garlic fine. Fry over a medium heat until the onions are translucent and leave to cool.
Now chop the apple in the food processor until it is a very fine dice. Add chunks of the white pudding to the food processor, and blitz until it it is a breadcrumb texture
In a large bowl, combine the apple, white pudding, onions, garlic and breadcrumbs. Add the herbs, crushed fennel, lemon zest and whole pumpkin seeds and mix together with your hands until everything is well distributed
At this point add an egg to the mixture. You may find one is enough, but because the white pudding is quite crumbly, I needed two. Season well.
Divide your Irish stuffing into equal sized balls, and place onto a greased baking tray. Bake for 30 minutes at 180°C, until the stuffing is well browned.