Sausage, sage & onion stuffing

Sausage, sage & onion stuffing

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(60 ratings)

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


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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  • 2 onions, sliced



    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…

  • 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



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

  • 140g granary breadcrumbs


  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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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.
31st Mar, 2013
I halved the recipe and made it into 16 stuffing balls which I cooked separately. Went very well with roast chicken. Nice cold too.
2nd Jan, 2013
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!
2nd Jan, 2013
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.
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?
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.
4th Jun, 2012
This is so simple to make, a very tasty recipe
7th Mar, 2012
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!
26th Feb, 2012
Made this for Christmas day (made ahead and frozen ready to cook on day), was really tasty and would make again.
9th Feb, 2012
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!


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