James Whelan Butchers: Pork, Onion and Herb Baked Stuffing

Pork, Onion and Herb Baked StuffingThis delicious pork, onion and herb baked stuffing recipe was sent in to us by Aoife Ryan from Co. Wicklow and was chosen as the winner of our stuffing recipe competition for its great taste and flavour. Aoife devised this as a Christmas recipe but says that it also makes a great bite-sized party canape, rolled into small balls and baked in the oven. For more recipes from Aoife checkout her blog by clicking here.

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  • 450g pork mince
  • 2 large Onions, finely chopped
  • 1 large stick of Celery, finely chopped
  • 100g fresh Breadcrumbs
  • 1 tbsp chopped Parsley
  • 1 tbsp chopped Sage
  • 1 tbsp chopped Thyme
  • Lots of freshly ground Pepper

To Cook

Preheat your oven to 200˚C/Gas Mark 6. Mix all of your ingredients together in a large bowl, making sure the mixture is well combined. Now pat the mixture into a lined baking tin (use greaseproof or baking paper) and bake for about 40 minutes until golden brown on top. You can use a loaf tin or a square tin – it all depends on your preference. If you want to make  canapes, bake for about 15 minutes on a baking sheet. This is absolutely delicious either hot or cold.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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