Sausage, sage & onion stuffing
- Good Food team
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Serves 8 - 10
Easy
Prep: 20 mins
Cook: 40 mins
Cook in the turkey or separately for 40 mins
A star rating of 5 out of 5.95 ratingsRate
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A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast
Freezable (if sausage meat not frozen previously)
Egg-free
Nut-free
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Citrus & thyme turkey
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Easy roast chicken
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal319
-
fat22g
-
saturates9g
-
carbs16g
-
sugars5g
low
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fibre4g
-
protein11g
-
salt1.13g
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Method
-
step 1
Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
-
step 2
Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
-
step 3
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.
-
step 4
Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.
Try exciting twists on festive stuffing from our sister title olivemagazine.com/Christmas-stuffing-recipes.
Recipe from Good Food magazine, December 2006
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A star rating of 5 out of 5.95 ratings
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