Sausage, sage & onion stuffing

Sausage, sage & onion stuffing

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(39 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

    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 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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mellie11
16th Mar, 2014
5.05
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
10th Jan, 2014
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
5th Dec, 2013
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
31st Mar, 2013
4.05
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
2nd Jan, 2013
5.05
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
2nd Jan, 2013
5.05
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
22nd Dec, 2012
Just wondering - if i want to use sausagemeat instead of sausage filling, how much do i use? Just 800g or a bit less?
sharonrow
12th Dec, 2012
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
4th Jun, 2012
This is so simple to make, a very tasty recipe
nickismithy
7th Mar, 2012
4.05
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!

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