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Clonakilty Whitepudding, Pork and Berry Stuffing

Clonakilty Whitepudding, Pork and Berry Stuffing


Try this Clonakilty twist on a traditional bread stuffing with your next Sunday roast or add it to your plate on Christmas! You can use this to stuff your chosen meat or simply as just a side dish.


  • 1 onion, finely chopped
  • 2 clove Garlic
  • 2tbsp Olive oil
  • A good Grate of Fresh Nutmeg
  • Smoked bacon Lardons
  • 200g Cranberries/Blueberries Dried
  • Salt & Pepper
  • 450g Pork Sausage Meat
  • 280g Clonakilty Whitepudding, crumbled
  • 2 egg yolk
  • 200g Chestnut Mushrooms finely chopped
  • Handful of both Thyme and Parsley finely chopped, few sprigs for garnish
  • Plain flour for rolling (Optional)
Clonakilty Whitepudding, Pork and Berry Stuffing


  • Preheat the oven to 180C/160C Fan/Gas 4.
  • Fry off the lardons in the oil till golden then add the finely chopped mushrooms, onions and garlic, sauté for a few minutes
  • Add the mix to the rest of ingredients in a large mixing bowl. Season, then stir until the mixture forms a sticky, coarse stuffing. Check for seasoning by frying off a little of the mix!
  • Then you can stuff your bird and cook as instructed.
  • Or alternatively bake in an oven proof dish and slice to portion or make little stuffing balls rolling them in flour and placing onto a baking tray!
  • I went for baking in a dish. Bake for 25 mins or until cooked through and dark golden on the outside.
  • Garnish with the thyme sprigs and serve immediately with your roast meat.
  • Also lovely cold with bread, cheese & chutney or a left overs Stephen’s Day hash!

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