Campbell's Pork Stuffing Bowls
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Campbell's Pork Stuffing Bowls

Campbell's Pork Stuffing Bowls

with Campbell's Concentrated Chicken Broth Sage Gravy

We all know everyone's favourite part of festive dinners is the stuffing, so why not have it for dinner? Our thyme pork, apple and sweet potato stuffing bowl will have you longing to cozy up to a fireplace!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Pork

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat)

7 g


113 g

Green Peas

1 unit(s)

Gala Apple

1 tbsp

All-Purpose Flour

(Contains Wheat)

2 unit(s)

Sweet Potato

2 tbsp

Cranberry Spread

113 g


2 unit(s)

Garlic, cloves

1 unit(s)

Campbells Chicken Concentrate

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories870 kcal
Fat38 g
Saturated Fat19 g
Carbohydrate95 g
Sugar31 g
Dietary Fiber12 g
Protein36 g
Cholesterol130 mg
Sodium1270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Large Bowl
Small pot
Large Non-Stick Pan


Prep and roast potatoes

Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.


Core, then cut apple into 1/2-inch pieces. Peel, then mince garlic.Finely chop sage. Cut ciabatta into 1/2-inch pieces. Heat a small pot over medium-low heat. When hot, add 2 tbsp (4 tbsp) butter and half the sage. Swirl the pot until fragrant, 1 min. Add ciabatta and sage butter to a large bowl, then toss to combine. Set aside.

Cook filling

Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then mirepoix and apples. Cook, stirring occasionally, until softened, 3-4 min. Add pork, garlic and peas. Cook, breaking up pork into smaller pieces, until no pink remains, 3-5 min.**Add 1/4 cup (1/2 cup) Campbell's Concentrated Chicken Broth Sage Gravy. Cook, stirring often, until coated, 1-2 min. Season with salt and pepper.

Make sage gravy

Meanwhile, heat the same small pot (from step 2) over medium. When hot, add 1 tbsp (2 tbsp) butter, remaining sage and flour. Cook, whisking often, until combined, 1-2 min. Add 1/4 cup (1/2 cup) water and remaining Campbell's Concentrated Chicken Broth Sage Gravy. Cook, whisking often, until gravy thickens, 4-5 min. Season with salt and pepper, to taste.

Assemble and broil

Turn the oven to high broil. Add roasted sweet potatoes to the pan with pork-apple stuffing. Stir to combine.Spread bread topping over stuffing. Transfer the pan to the middle of the oven. Broil until topping is golden-brown, 3-4 min. (TIP: Keep an eye on bread topping so it doesn't burn!)

Finish and serve

Divide pork-apple stuffing bake between bowls. Pour sage gravy over top.Dollop with cranberry spread.