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Fennel, prune and pork stuffing in dish from overhead
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5 from 3 votes

Fennel prune and pork stuffing

This fennel, prune and pork stuffing is easy to put together with a delicious combination of savory flavors with little bursts of sweet prune mixed in.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side Dish
Cuisine: American, British
Servings: 4 approx, depending how served
Calories: 368kcal
Author: Caroline's Cooking


  • 2 oz smoked bacon 60g, approx 2 slices (streaky)
  • ½ onion
  • 8 oz fennel 225g, 1 small bulb
  • 6 oz ground pork 170g pork mince
  • ½ tbsp fresh sage chopped
  • 1 cup fresh breadcrumbs 60g, approx 2 slices bread
  • 3 oz prunes 90g, cut into small pieces (about 6-8 per prune)
  • 1 egg lightly beaten
  • salt and pepper to taste


  • Preheat the oven to 375F/190C.
  • Finely dice the onion and cut the bacon and fennel in to small pieces (cut larger fennel slices into smaller chunks).
  • Render some fat from the bacon in a medium-sized skillet/frying pan over a medium heat.
  • Once some fat is released, add the onions and fennel. Add some oil, if needed, and cook for a few minutes until both the onions and fennel are soft and gently browned.
  • Add the sage and pork and cook the pork through, breaking it up as you cook it.
  • Remove the skillet from the heat and add the prunes, breadcrumbs and egg. Season with some salt and pepper, to taste. Mix everything together then transfer the mixture to a baking dish (approx 8x6in/20x15cm) and flatten the top. At this point, you can cover and refrigerate until later, if making ahead.
  • Bake for approx 30 minutes until the top has lightly browned.


Calories: 368kcal | Carbohydrates: 39g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 361mg | Potassium: 629mg | Fiber: 5g | Sugar: 10g | Vitamin A: 316IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 3mg