Sausage, sage & onion stuffing

Sausage, sage & onion stuffing

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(34 ratings)

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


Serves 8 - 10
The classic Christmas stuffing for the traditionalists among us

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal328
  • fat22g
  • saturates8g
  • carbs19g
  • sugars0g
  • fibre1g
  • protein16g
  • salt0g
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  • 2 onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small Bramley apple, peeled, cored and diced
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 2 x 400g packs meaty Cumberland sausages, removed from their skins
  • handful sage, leaves chopped, plus extra for topping



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 140g granary breadcrumb


  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.

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Comments (51)

kathryndonna's picture

Absolutely lovely. I made this to go with a roast chicken last Sunday and it smelt like Christmas had come early. Really easy to make and so much better than a packet. The leftovers of both the chicken and stuffing were fantastic cold in a sandwich.

Alan - I'm sure this would be fine to freeze in advance.

blacky's picture

Can you freeze this in advance...?

chips4me's picture

absolutely loved this recipe, will never buy packet stuffing again.

sammd001's picture

The stuffing tasted good although I would probably choose another type of sausage than the suggested Cumberland. The type imported over here are not that good I'm afraid! Otherwise, I would give this recipe a go.

tan_tan's picture

hi :)
i would like to make this as a standalone dish- what gas mark should I cook it at? thankyou!

agiily1's picture

Made this for a change from packet stuffing, now a family favorite.

lynsid's picture

I would like to make this for Christmas lunch, and was wondering if it can be made in advance and frozen?

sarahben's picture

I made this last Christmas & it went down very well with the whole family. This year I made it again but rolled it in streaky bacon (as in the Christmas 2007 chestnut & cranberry stuffing recipe) It worked really well, I made two rolls, one hot on Christmas Day & another one with cold meats a few days later.

gazd997's picture

i made this last christmas and it is so much better than the packet ones!

krissyb's picture

I usually use a packet stuffing but after tasting how good the 'real thing' is I definitely wont be going back - gorgeous, and all the guests loved it!

deanab's picture

I made this last Christmas and everyone commented on how nice it was


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