Sausage, sage & onion stuffing

Sausage, sage & onion stuffing

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(32 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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blacky's picture

Can you freeze this in advance...?

chips4me's picture
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absolutely loved this recipe, will never buy packet stuffing again.

sammd001's picture
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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
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hi :)
i would like to make this as a standalone dish- what gas mark should I cook it at? thankyou!

agiily1's picture
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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
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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
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i made this last christmas and it is so much better than the packet ones!

krissyb's picture
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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
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I made this last Christmas and everyone commented on how nice it was

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