Bacon Sage and Onion Stuffing

Bacon Sage and Onion Stuffing

I had spotted this recipe on Tony from @fitfatfunfood Instagram page and thought it was a brilliant alternative.

When cooking your Turkey over Christmas traditionally you always stuff it, however the stuffing always takes ages to cook. Although I do not think I will stop stuffing the Turkey (It does help add to its flavour) I am certainly going to try this at Christmas.

If you have not got time to make Sage and Onion Stuffing we do make a delicious Apple and Apricot Stuffing that is always featured on the Whitehead Christmas Table. Not as easily available but if you give us a call or email we will certainly try and help point you in the right direction.

Below is the recipe that Tony from @fitfatfunfood used but you can always use your own family sage and onion stuffing. Our family go to recipe is always Delia's. 

Your favourite sage and onion stuffing mix.

  • I used a packet of paxo (240g sachet made up according to instructions, with a tablespoon of butter.
  • 8 to 10 rashers of Lane Farm streaky bacon - smoked or unsmoked according to your preference - stretched with a knife. Use the side of a sharp knife to drag along the rashers to stretch them out thinner and longer


  1. While the stuffing sets/cools prepare your normal pan by taking the rashers of bacon and covering the base of the pan ensuring the bacon comes up the sides
  2. Add the cooled stuffing on top of the bacon ensuring evenly spread
  3. Bake as per your stuffing instructions.
  4. When the stuffing is crisp, invert it onto a plate and put it under the grill with the bacon facing the grill

Allow the bacon to crisp
Leave for a minute or two before slicing with a sharp knife