Sausage, sage & onion stuffing

Sausage, sage & onion stuffing

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(44 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

  • Freezable

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 breadcrumb


  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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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!
10th Jan, 2012
Found this really easy and greatly satisying. I added extra sage and grated the apple. Enjoyed by all the family.
1st Jan, 2012
easy and plentiful quantities, lovely in bubble & squeak!
1st Jan, 2012
easy and plentiful quantities, lovely in bubble & squeak!
26th Dec, 2011
Made this a week before christmas, and froze it . I froze it before cooking and had no problems, It was delicious, and all my guests agreed.
22nd Dec, 2011
Made this ready for Christmas day. Put it in the freezer ready for the big day :-) However, made a small burger with a bit that was left over, and it tastes fantastic. I added twice the amount of apple and sage as I like both flavours, and it worked really well. Highly recommend.


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