Christmas Stuffing Recipes

Stuffed Prosciutto Bites

This is a lovely Christmas Day breakfast treat when served hot, but can also be served as part of a table of canapés later in the day or indeed at any other time.




300 grams (10½ oz) fine pork mince

1 medium onion finely chopped

40 grams (1½ oz) butter

10 fresh sage leaves or 2 teaspoons dried sage

75 grams (2½ oz) fairly rustic bread

2 or 3 teaspoons Sherry (optional)

10 to 12 slices of Prosciutto, Parma or Serrano ham

   Stuffed Prosciutto Bites


Add the sage leaves and bread into a multi-mixer and blitz into breadcrumbs.

Cook the chopped onion in the butter until golden brown and set aside to cool.

Run the pork through the multi-mixer to make sure it is fine ground.

As the onions cool, mix the bread, onion and pork to make the sausage meat stuffing and form into bite sized balls along with the sherry if you wish to use it, season to taste.

Grease or oil the inside of an 8 or 12 cupcake tin , cut the ham slices in half and place around the oiled hollows of the cupcake tin making sure there are no gaps in the covering. Place the pork balls into the lined hollows. Cook in a pre-heated oven 390°F (200°C) for 20 minutes or so or until the ham feels crisp and the meat is cooked inside.

Alternatively, you can freeze by wrapping the tin in cling film then foil, before putting in the freezer, but don't cook from frozen.

The cheat's way of doing this would be to skin some sausages, mix with a pack of sage and onion stuffing and pop in the lined cupcake hollows.

Stuffed Red Onions

I just love Stuffed Onions, I first came across these in Italy, this is a quick and easy recipe that will accompany any roast or stand alone on a cheese course.




12 peeled small red onions

12 tablespoons sausage meat (or skin 10 medium sausages)

A couple of tablespoons white bread crumbs (you can do this yourself with a food mixer)

Good olive oil to drizzle




Take the peeled onions, slice 1 to 2 cm (½ to ¾ inch) off the top of the onions, stand them on their bases in a roasting tin (hopefully you will get a tin that is quiet a tight fit), drizzle them with the olive oil and place them in a pre heated oven 390°F (200°C) for about 20 minutes or until they are tender.

   Stuffed Red Onions


Remove them from the oven once cooked, let them cool down then gently scoop or push from the bottoms to remove the centre hollow. Try to leave two layers of onion when doing this.

Chop the onion centres finely and mix with the sausage meat and bread crumbs into a paste, you can even add a little dried sage if you wish. Fill the onion shells with the stuffing and roast in the oven until the stuffing is cooked, around 20 minutes.

Stuffed Bacon Rolls

This is my all time favourite Christmas Stuffing recipe, yet it is so simple.




12 rashers of streaky or belly bacon, but any bacon will do really

1 packet of Sage and Onion Stuffing




Mix the stuffing mix as per instructions on the carton, but make sure the mix is quite dry.


Stretch out the rashers of bacon, on a work surface, using a desert spoon, measure one scoop of stuffing into the palm of your hand, form it in a ball and then placing at one end of the rasher wrap the bacon around the stuffing. Once done, if you wish, you can use a cocktail stick to keep the shape, however I find they are usually fine.


Place on a lightly oiled baking tray and put in a hot over for 10 to 15 minutes or until cooked. Serve with the Christmas roast.

  Stuffed Bacon Rolls

Parmesan and Lemon stuffed Pancetta rolls

This is one of my favourite Italian Christmas recipes, it's quite easy to make and tastes glorious either hot or cold.




12 slices of Pancetta

1 finely chopped Onion (medium size)

1 medium stick of Celery (finely chopped)

1 small, or baby leek, thinly sliced

Fine chopped Rosemary leaves to taste, I put them through a coffee mill

180g (6½ oz) white breadcrumbs

75g (2½ oz) grated Parmesan cheese

Zest of one lemon

1 beaten egg

A good bunch of chopped flat leaf parsley

  Parmesan and Lemon stuffed Pancetta rolls



Fry the onion, celery and leek in a pan with a good knob of butter. Once brown add the Rosemary, cook for a couple of minutes then set aside the mixture in a bowl.

Stir the breadcrumbs, lemon zest, parsley and grated Parmesan into the cooling onion, celery and leek mix, add the beaten egg, season with salt and black pepper.

Make 12 short stumpy sausage shapes with the mix. Spread out the Pancetta slices and starting at one end roll them up so as to wrap the mixture inside. The mix should be short enough to allow you to fold in the sides in order to make sure the stuffing is sealed inside the rolls.

Place the rolls on an oiled baking tray and place in a preheated oven at 390°F (200°C) for 15 to 20 minutes or until crispy and golden. Serve warm.