Sausage, sage & onion stuffing

Sausage, sage & onion stuffing

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(33 ratings)

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

Easy

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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Ingredients

  • 2 onions, sliced

    Onion

    un-yun

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

  • 25g butter

    Butter

    butt-err

    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 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

    Sage

    sa-age

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

  • 140g granary breadcrumb

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.

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Comments, questions and tips

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Comments (51)

Lmfoodie's picture

Prepared this stuffing couple of days ahead of Christmas Day and cooked on the day, was delicious and the talking point of the meal , will cook again.

lizleicester's picture
5

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
5

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
5

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
5

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
4

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
5

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
5

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
4

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
4

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
5

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

Zefer's picture
5

easy and plentiful quantities, lovely in bubble & squeak!

Zefer's picture
5

easy and plentiful quantities, lovely in bubble & squeak!

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Questions (0)

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Tips (1)

cavecook's picture

Cooked this on Christmas day for a large family gathering on boxing day. Had to make do with the ingredients I had in the kitchen. I had half the sausage meat required and therefore doubled on the bread crumbs. Used about 6 large shallots instead of the onion and threw in some toasted pine nuts and my goodness it went down a treat. The savoury flavour was a must for seconds. I have tried so many stuffings over so many years and at last I have this one! In fact have craved for it so much so I am cooking it to accompany my Sunday roast chicken yum!

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