Pork, Celery and Bacon Stuffing Loaf

  • Prep: 5 Minutes
  • Cook: 25-30 Minutes
  • Serves: 6

Ok so traditionally you would have stuffing with your roast chicken or turkey on a Sunday or on Christmas day, but this stuffing is different…..it’s versatile and is not only a fantastic addition to your roast but works incredibly well as a protein based snack, tastes awesome with some poached eggs in the morning or as a breakfast on the go. Best part is its so easy to make.

Calories 258
Carbs 14g
Fat 14g
Protein 21g
Free From


  • 500g gluten free pork sausages with added herbs (if using plain sausages add 1 dessertspoon sage and 1 dessertspoon fresh thyme)
  • 250g smoked streaky bacon chopped
  • 350g mushrooms finely chopped
6 sticks celery
 finely chopped
  • 1 medium onion finely chopped
  • 1 dessertspoon mixed herbs
  • 2 medium eggs beaten


  1. Preheat the oven to 180°C/350°F/gas mark 4.

  2. Remove the skins from the sausages and place the sausage meat in a bowl along with all the other ingredients.
  3. Using your hands, combine the ingredients together thoroughly and place in a loaf tin or ovenproof baking dish.
  4. Place in the oven and cook for 25–30 minutes until brown and crispy on top.

This recipe is actually taken from our Christmas Ebook called “Fitter Food Festive Collection” which is packed with even more recipe inspiration. And whilst it, of course, has a festive theme you will agree that all the recipes can be eaten at any time of the year :-). Check it out here.

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