Christmas Stuffing by Martin Dwyer

Martin Dwyer

Christmas dinner just isn't Christmas dinner without fluffy, home-made stuffing! This recipe is easy to follow but a little more special with the addition of bacon and celery. Make double and you can reheat it in the oven the next day or serve cold with sandwiches. 

Serves 4-6 | 20 mins prep 


  • 1 lb. Breadcrumbs
  • 8 oz. Butter
  • 4 oz. Streaky Rashers
  • 4 sticks Celery
  • 1 lge Onion
  • ​2 oz. chopped Walnuts
  • 1 tbs. chopped fresh Parsley
  • 1 tbs. chopped fresh Thyme
  • Salt and Pepper


Chop the rashers finely and fry in a little of the butter until crisp. 

Remove from the pan and set aside. 

Chop the onion and celery and sweat in the pan with some more of the butter until soft. 

In a large bowl mix together the rashers, the celery and onion, the nuts and herbs with the remaining melted butter. 

Season with salt and pepper and serve. 

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