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Christmas Chicken, Pork, Onion & Sage Stuffing Loaf

Christmas Stuffing Loaf

Courtney Pruce

This AMAZING stuffing loaf is deliciously reduced in fat compared to traditional sausage stuffing – plus it’ll look pretty fab gracing the middle of that dining table…

By Courtney Pruce



  • Calories: 209kcal
  • Protein: 34g
  • Carbs: 11g
  • Fats: 3g
  • Fibre: 2g

Nutritional comparison

Compare Courtney's Recipe Standard Recipe Difference
Calories 209 329 -120
Protein 34g 16g +18g
Carbs 11g 19g -8g
Fat 3g 22g -19g
Fibre 2g 1g +1g


  1. Place your two dr Zak's slices in the toaster.
  2. Once toasted, blitz to a fine bread crumb in a food processor. In a bowl, remove all the meat from your sausages.
  3. Then Add the onion, herbs, salt & pepper, water and bread crumbs.
  4. Combine all the ingredients and then need thoroughly with your hands so it's all squished together and mixed well.
  5. Then, in a small load tin, line it with the streaky bacon, ensuring you overlap each strip so that there are no gaps and it's completely covered. Leave the edges hanging over the load tin so you can seal the loaf at the end.
  6. Then, place all of your stuffing meat in the tin on top of the bacon, and use your hands to firmly squish and push it down ensuring you squeeze all of the air out.
  7. Then, take the bacon left hanging over the edges of the tin, and stretch it over, firmly pushing it down so that it covers as much of the stuffing loaf as possible like a parcel.
  8. Don't worry too much if it's not completely covered as this will be the bottom of the loaf.
  9. Bake for 45-60 minutes at 180 degrees.
  10. You can use a probe thermometer after 45 minutes to ensure it's cooked all the way though (cooking time can vary for different ovens).
  11. Slice it up and serve!

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