Sausage, sage & onion stuffing

Sausage, sage & onion stuffing

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(33 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins Cook in the turkey or separately for 40 mins

Skill level

Easy

Servings

Serves 8 - 10

The classic Christmas stuffing for the traditionalists among us

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
328
protein
16g
carbs
19g
fat
22g
saturates
8g
fibre
1g
sugar
0g
salt
0g

Ingredients

  • 2 onions, sliced
  • 25g butter
  • 1 small Bramley apple, peeled, cored and diced
  • 2 x 400g packs meaty Cumberland sausages, removed from their skins
  • handful sage, leaves chopped, plus extra for topping
  • 140g granary breadcrumbs

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Method

  1. Fry the onion in the butter for 5 mins, then add the apple and cook briefly. Cool, then mix with remaining ingredients and seasoning.
  2. Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves. Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

Recipe from Good Food magazine, December 2006

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Comments

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lizleicester's picture
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Have rated this based on lovely ingredients and ease of preparation because it's now in the freezer waiting to be cooked with the turkey on Christmas Day!

Clare_jh's picture
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This is a fabulous recipe that always goes down well at Christmas, even for the pro-Paxo folk amongst us!
I combine two Good Food recipes: I use this recipe for the filling, then using http://www.bbcgoodfood.com/recipes/2744665/chestnut-stuffing-roll , I wrap the meat in bacon (from part 2 onwards). I use the Chestnut stuffing recipe as a base for the cooking method too.
I make and freeze the wrapped up meat in early Dec, then after fully defrosting overnight of Christmas Eve, it is popped in the oven ready for the main meal of the day. It works like a charm every time.

Clare_jh's picture
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This is a fabulous recipe that always goes down well at Christmas, even for the pro-Paxo folk amongst us!
I combine two Good Food recipes: I use this recipe for the filling, then using http://www.bbcgoodfood.com/recipes/2744665/chestnut-stuffing-roll , I wrap the meat in bacon (from part 2 onwards). I use the Chestnut stuffing recipe as a base for the cooking method too.
I make and freeze the wrapped up meat in early Dec, then after fully defrosting overnight of Christmas Eve, it is popped in the oven ready for the main meal of the day. It works like a charm every time.

mums_kitchen's picture

I use this basic recipe for my "Pig Farmer's Pie". I press the mix into a pie tin, cover with foil and oven bake for about 40 minutes. The stuffing will shrink from the side of the tin and you can drain the fat that sits round the side of it. Take from oven, top with mashed potato (just as you would with a Shepherd's/Cottage Pie), return to oven for another 15 minutes or so to brown the mash. To eek out a pack of sausages even further, you can add a couple of tablespoons of oats or fresh breadcrumbs. Lovely cold, and slices just like a pie.

mellie11's picture
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I halve this and use in a chicken year round... so much nicer than a bought fresh stuffing and quick to make. It doesn't all fit so I make the extra into little balls, which go in 40 mins before serving. I forgot to get a cooking apple but a normal eating apple worked fine

kittenta's picture

Tried this at Christmas and it was a real hit! Absolutely delicious, very easy to make and definitely won't be waiting till Christmas to make it again.

verastonehouse's picture

I made this to go with our chicken for sunday lunch so easy to make and i have to say one of the best stuffing recipes i have ever had, I am now going to make it and have with our xmas dinner.

melanjoy's picture
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I halved the recipe and made it into 16 stuffing balls which I cooked separately. Went very well with roast chicken. Nice cold too.

townsends's picture
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This was absolutely delicious - it was so easy, so delicious and even my mum (who makes amazing stuffing!) was impressed. Went down well for the first Christmas dinner I have ever done!

sharonho's picture
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Lovely, made a day ahead and kept in the fridge until needed. Cooked at fan 180 deg C with the rest of the roast dinner items.

katiepolstjanov's picture

Just wondering - if i want to use sausagemeat instead of sausage filling, how much do i use? Just 800g or a bit less?

sharonrow's picture

I chop up celery, onion, sage and apple, breadcrumbs and sausage meat, salt and pepper and one egg and mix and make a one pound loaf, cook at 190C for about an hour (you have to be careful with pork!). It freezes well. My family love it without the apple, too, or you can substitute a few cranberries - it's a very forgiving recipe. I do use the top quality sausage meat to cut down on fat.

paulafletcher's picture

This is so simple to make, a very tasty recipe

nickismithy's picture
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This is delicious but I took I cooked it in the goose for flavour but then took it out of the cavity and cooked for an extra 15 mins or so to get a nice crispy top!

lizzafezza's picture
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Made this for Christmas day (made ahead and frozen ready to cook on day), was really tasty and would make again.

juderussell's picture

Made this on Christmas Day 2011 to accompany the turkey. Put about a third in the turkey and the rest into a tin.
Turned out great - really nice flavour. Was also really nice cold on Boxing Day with the rest of the leftovers!

rhodes06's picture
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Found this really easy and greatly satisying. I added extra sage and grated the apple. Enjoyed by all the family.

Zefer's picture
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easy and plentiful quantities, lovely in bubble & squeak!

Zefer's picture
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easy and plentiful quantities, lovely in bubble & squeak!

choccie_123's picture
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Made this a week before christmas, and froze it . I froze it before cooking and had no problems, It was delicious, and all my guests agreed.

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