Christmas stuffing

Christmas stuffing

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  • 8-10
  • Easy
  • 15 minutes
  • 20 minutes
  • DMZ Pinot Noir

“Growing up in a conservative Indian family, my mom was not allowed to eat pork or beef. But her mother was very liberal and allowed her to eat it outside their home. When my mom moved to Joburg from Pietermaritzburg 34 years ago, she was allowed to experiment and indulge in different ‘exotic’ ingredients. My aunt suggested adding pork sausages to this family recipe. She did and it was a hit! Her sisters then wanted her to make it every time they celebrated Christmas in Joburg. It's now her signature dish.” – Annzra Naidoo


  • 250 g butter
  • 6 medium onions, chopped
  • 250 g chicken livers, chopped
  • 500 g pork sausages, removed from the casings
  • 8 slices white bread, grated (best with stale bread)
  • a few sprigs fresh thyme, leaves picked
  • a few sprigs fresh mint, chopped
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Sauté the onions in the butter over a moderate heat for 10 minutes, or until translucent.

2. Add the chicken livers and cook for 5 minutes, then add the sausage meat. Cook over a low heat for 10 minutes.

3. Add the bread, herbs and seasoning. If the stuffing seems a bit dry, add a little butter.

Cook’s note: This stuffing freezes well, so you can make it in advance. It can be used to stuff turkey or roast chicken; my family also enjoys it as a side dish. It’s also great in sandwiches the next day! If you don’t eat pork, substitute it with chicken sausages but you may have to add extra butter as chicken sausages are not as fatty as pork.

Photography: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen van Rooyen

Find more Christmas recipes here. 

Vallie Naidoo Recipe by: Vallie Naidoo
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Vallie Naidoo is online editor, Annzra Naidoo's mother

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