Add ‘oomph’ to your Sunday roast with Jamie Oliver’s tasty minced pork stuffing

British chef Jamie Oliver encouraged people to “give your roast dinner some oomph” by adding a “super-reliable recipe for minced pork stuffing”.

A perfect addition to a Sunday roast, alongside all the usual trimmings, here’s how you can make the best stuffing ever.


Serves: 10
Cooks in: one hour, five mins


  • Two large onions
  • 50g stale bread
  • 200g vac-packed chestnuts
  • One kg higher-welfare shoulder of pork, trimmed, diced
  • One bunch of fresh sage (30g)
  • Three rashers of higher-welfare smoked streaky bacon
  • One whole fresh nutmeg, for grating
  • One lemon
  • One orange or clementine

If you do your food shop at Tesco, this recipe costs £1.15 per serving.

READ MORE… Chef’s ‘perfect’ garlic roast potato recipe with just five ingredients


  1. Preheat the oven to 190ºC/375ºF/gas five.
  2. Peel, quarter and blitz the onions in a food processor until finely chopped, then tip into a large bowl.
  3. Tear the stale bread into small chunks and whizz into breadcrumbs. Add these to the bowl, then crush and crumble in the chestnuts.
  4. Place the diced pork into the food processor, pick in the sage leaves, roughly chop and add the bacon, followed by one level teaspoon of white pepper and a good pinch of sea salt.

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Jamie Oliver instructed: “Once done, pour away any excess fat before serving, [only] if you want to.

“It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside.”

If making this recipe for Christmas lunch, then make sure to put on the pork stuffing at the same time as the roast potatoes. This pork stuffing will go lovely with beautiful meat, gracy, spuds, and greens.

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