Sausage, sage & onion stuffing

Sausage, sage & onion stuffing

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(45 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

  • if sausage meat not frozen previously

Nutrition: per serving

  • kcal328
  • fat22g
  • saturates8g
  • carbs19g
  • sugars0g
  • fibre1g
  • protein16g
  • salt0g
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Ingredients

  • 2 onions, sliced
    Onion

    Onion

    un-yun

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

  • 25g butter
    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 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
    Sage

    Sage

    sa-age

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

  • 140g granary breadcrumbs

Method

  1. Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.

  2. Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.

  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.

  4. 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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Fattybattyvonnie's picture
Fattybattyvonnie
26th Dec, 2017
4.05
So easy to make and devine to eat. Had loads left over as well for sandwiches and nibbles for Boxing Day.
Christine Chilton's picture
Christine Chilton
9th Dec, 2017
Will this uncooked stuffing freeze well for Christmas?
eyes
1st Nov, 2017
5.05
top stuffing , added smoked bacon, this ones a keeper
leight79
20th Jun, 2017
4.05
Very tasty, but my mixture was a bit sloppy. Probably my fault somewhere.
Dot Cotton
11th Jan, 2017
5.05
Omg just divine! Had never even tasted sausage stuffing until we had this for Xmas. The guests were nearly fighting over the last piece! Gorgeous!
choccie_123
26th Dec, 2016
5.05
Lovely easy recipe, I halved the ingredient and there was easily enough for 5. I also used whole meal bread crumbs. Made the evening before I needed and put in fridge overnight.
audrieobrien
24th Dec, 2016
5.05
amazing stuffing, This will be my 4th year making it
nikita_84
5th Dec, 2016
5.05
Made this yesterday and popped it in the freezer - so easy! I used pork and apple sausages rather than adding extra apple to Cumberland and tasted delicious when I fried a bit off to taste.
Lmfoodie
28th Dec, 2015
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
7th Dec, 2014
5.05
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!

Pages

Arthur Smythe
24th Dec, 2017
Could you recommend a good substitution for the sausage for someone who doesn't eat meat?
goodfoodteam's picture
goodfoodteam
24th Dec, 2017
We'd recommend using an alternative vegetarian recipe, like this: https://www.bbcgoodfood.com/recipes/3054/apricot-and-hazelnut-stuffing Enjoy!
Lauren Amphlett's picture
Lauren Amphlett
18th Dec, 2017
Rookie question but do I use fresh or dried breadcrumbs??
pd1612
18th Dec, 2017
Fresh breadcrumbs, better from 1 or 2 day old bread, put the bread in a food processor to make the breadcrumbs or you can rub them through a grater if you don't have a food processor.
cavecook
5th Jan, 2014
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!