Sausage & cranberry stuffing

Sausage & cranberry stuffing

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(8 ratings)

Prep: 15 mins Cook: 50 mins


Serves 8
Make stuffing balls to serve alongside your Christmas turkey, or cook the mix in a baking dish if you prefer

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal176
  • fat13g
  • saturates4g
  • carbs11g
  • sugars5g
  • fibre2g
  • protein5g
  • salt0.59g
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  • 1 onion, finely chopped



    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…

  • 2 slices white bread, whizzed to chunky breadcrumbs
  • 200g sausagemeat
  • 1 apple, peeled and grated



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 200g cranberry


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 50g pistachios
  • 4 sage leaves, finely sliced



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

  • ½ tsp mixed spice
  • bay leaves, to serve (optional)


  1. Heat oven to 200C/180C fan/gas 6. Cook the onion in the butter until soft but not browned. Add the breadcrumbs and stir so they soak up all the excess butter and fat. Let the mixture cool. Tip into a bowl with the sausagemeat, apple, cranberries, pistachios, sage and mixed spice. Mix well, then roll into balls. You can now cover and chill for up to a day before cooking.

  2. To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.

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Comments (10)

navytaxi's picture

Made this last christmas and it was amazing. Only thing I changed was instead of using fresh cranberries I used a whole cranberry sauce. Will definitely be making again this year!

daviesaj7's picture

I think they added too many '0's to the cranberries - 20-25gm is more than enough if you are using dried. The recipe quantities for the whole recipe makes quite a lot, but any unused stuffing freezes well

bernicemiller's picture

Made for Christmas and this was another dish my fiance loved. I didn't add as many cranberries after reading comments so it turned out really well, even using fresh cranberries.

gervais's picture

I made this last year and agree 100% with the comments about the cranberries,there were so many of them that it was impossible to keep them from falling out of the ball shapes. I quite liked them but the rest of the family thought them too sweet,wont be making them this year. Thought I might try the Italian stuffing recipe in 2011 GF mag.

sjaanbarten's picture

The Netherlands comment here:

Tasted lovely all guests thought so.
But I agree with the above comment about falling apart.
Next time I will double the amount of sausage-meat and at an egg.

mommasowerby's picture

Tasted lovely however did not bind t make balls, fell apart although could still use

hannelie's picture

This was totally awesome and loved by the whole family. Fewer cranberries would make it easier to roll into balls though.

ewelinazur's picture

very nice!! added less cranberry and everyone loved this dish!

caroleharding's picture

This is a tasty stuffing recipe, but I agree with the above comment. There are far too many cranberries - half as many would be more appropriate, and dried cranberries work very well (it was all I had).

jbinksyboy's picture

Sorry to say this but I think that there are way too many cranberries in this recipe. It's so tart and sweet that the he sausage, sage and nutty flavours are totally overpowered. I'm pretty sure dried cranberries would be better and intend to give it another go soon!

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