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Parmesan, nduja and sourdough stuffing recipe

Parmesan, nduja and sourdough stuffing recipe

4 ratings

Traditional stuffing gets a makeover with the help of flavourful Parmesan, smoky nduja, and sourdough breadcrumbs, it's a stuffing unlike anything you've tried before. See method

  • Serves 6
  • 15 mins to prepare and 30 mins to cook, 15 mins to cool
  • 234 calories / serving
  • Freezable


  • 2 tbsp olive oil​
  • 1 onion, finely chopped
  • 1 garlic clove, crushed​
  • 100g sourdough, blitzed into breadcrumbs
  • 25g Parmesan, finely grated
  • 100g nduja, finely chopped
  • 1 large egg, beaten
  • 5g fresh thyme, leaves picked
  • 1 rosemary sprig, leaves picked and finely chopped
  • 50g dried apricots, finely chopped
  • ⅛ tsp ground nutmeg

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    6g 29%
  • Sugars

    5g 6%
  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 15.2g Protein 6.3g Fibre 2g


  1. Heat 1 tbsp oil in a frying pan over a medium heat and fry the onion for 10 mins until lightly golden. Add the garlic, fry for 1 min, then tip into a bowl and leave to cool for 5 mins.

  2. Add the breadcrumbs, Parmesan, nduja, egg, herbs, apricots and nutmeg to the onions; season. Mix well until the mixture is combined and sticks together. Shape into 12 ping-pong-sized balls and transfer to the fridge for 10 mins.

  3. Preheat the oven to gas 5, 190 ̊C, fan 170 ̊C. Put the stuffing balls on a nonstick baking sheet and brush with 1 tbsp oil. Roast for 20 mins until piping hot, and golden and crisp on the outside. When cooked, a metal skewer inserted into the centre will feel hot to the touch when removed. Transfer to a serving dish, leaving any excess oil on the tray.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas sides recipes

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