The Best 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

white pudding stuffing

  • 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


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.


white pudding stuffing uncooked White pudding stuffing balls ready to go into the oven
stuffing a big pile of steaming stuffing balls ready to be put on the table


roast dinner with white pudding stuffing white pudding stuffing balls with a roast dinner. Amazing!


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