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Bacon & Onion Stuffing


  • British Streaky or Back Bacon of your choice
  • Small loaf of rye/wholegrain bread (approx. 20cm long)
  • 4 tablespoons unsalted butter
  • 1 large sweet onion
  • 1 celery
  • 1 teaspoon sage, chopped
  • 1 teaspoon thyme leaves
  • 2 ½ cups chicken stock
  • 1 egg
  • 2 teaspoon salt
  • 1 teaspoon pepper


  1. Preheat oven to 190°C.
  2. Chop bread into 1-2cm pieces and toast in oven for 15 minutes.
  3. Melt the butter in a saucepan and add the onion and celery. Stir and cook for 10 minutes.
  4. Add sage and thyme. Stir and cook for another minute then transfer to bowl with toasted bread.
  5. Chop bacon into small chunks and cook in pan for 10 minutes then add to bowl with onion & bread.
  6. In a separate bowl, whisk egg and chicken stock then pour over bread mixture.
  7. Add salt and pepper and toss until bread soaks up liquid.
  8. Refrigerate for at least one hour.
  9. Bake stuffing in 180°C oven with foil on top for 30 minutes.
  10. Remove foil and bake for a further 30 minutes.

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