Pig and fig Christmas stuffing

A delicious choice for Christmas dinner, this could be good for people who want small portions. 

Makes 14 stuffing balls. Preparation time: 20 minutes. Cooking time: 35 minutes.


  • 200g Cumberland sausage meat
  • 5 rashers of smoked streaky bacon
  • 100g dried figs 
  • 1 small white onion
  • 100ml cold chicken stock 
  • 150g bread crumbs (homemade or bought)
  • 1 egg
  • 10g chopped parsley (or half a teaspoon of dried parsley)
  • Butter


  1. Heat the oven to 180°C.
  2. If you are making breadcrumbs, remove the crust from an old or new loaf, break into small pieces and leave to dry. Once dry, use a rolling pin to break into crumbs. Or you can buy ready-made breadcrumbs.
  3. Finely dice the white onion, cut the bacon into 1cm cubes and slice the figs into 1cm pieces. You can finely chop the parsley or use dried parsley.
  4. Mix all the chopped ingredients with the breadcrumbs.
  5. Beat together the egg and chicken stock and pour over the breadcrumb mixture.
  6. Then mix in the sausage meat until everything is fully combined.
  7. Grease an oven tray with butter and roll stuffing mixture into 14 equal size balls. 
  8. Bake the stuffing balls in the oven for 25 minutes at 180°C. Cover with foil for the first 15 minutes of cooking. Before you remove the foil, make sure stuffing is cooked through. Then cook the stuffing without the foil for another 10 mins until the stuffing is brown in colour.

Nutritional information (per serving)

  • Energy: 122kcal
  • Protein: 6g
  • Total fat: 4g (of which saturates: 1g)
  • Carbohydrates: 14g
  • Fibre: 1g