Pork & cider stuffing

Sweet leeks & crispy sage

Pork & cider stuffing

Pork & cider stuffing

Serves Serves 12 - 14
Time Cooks In55 minutes (10 minutes prep, 45 minutes cook)
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 250 13%
  • Fat 12.8g 18%
  • Saturates 3.4g 17%
  • Sugars 6.8g 8%
  • Salt 0.9g 15%
  • Protein 11.4g 23%
  • Carbs 19.2g 7%
  • Fibre 2.6g -
Of an adult's reference intake
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  • 2 large leeks
  • 1 big bunch of fresh sage , (30g)
  • 330 ml dry cider
  • 400 g quality fruit and nut bread
  • 500 g higher-welfare sausage meat
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Preheat the oven to 190°C/375°F/gas 5. Trim the leeks, then wash and finely slice. Drizzle 2 tablespoons of olive oil into a large frying pan on a medium-high heat and pick in most of the sage leaves. Add the leeks, season with sea salt and black pepper, and fry for a few minutes, or until slightly softened. Pour in the cider, bring to the boil, then cover and cook for 5 minutes, or until tender. Remove from the heat and leave to cool a little.

Roughly tear the bread (crusts and all) into a food processor and whiz to coarse crumbs. Add the breadcrumbs and sausage meat to the cooled leeks, then scrunch and mix together to combine. Grease a 20cm bundt tin or ovenproof dish with olive oil, then fill with the stuffing mixture, level it out and bake for 45 minutes, or until golden and cooked through.

Drizzle 1 tablespoon of olive oil into a medium frying pan over a medium heat, pick in the remaining sage leaves and fry until crisp. Carefully turn out the stuffing crown out onto a plate, scatter over the crispy sage, and serve.