Sausage, sage & onion stuffing

Sausage, sage & onion stuffing

  • 1
  • 2
  • 3
  • 4
  • 5
(42 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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
3.8
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!
Clare_jh's picture
Clare_jh
1st Dec, 2014
5.05
This is a fabulous recipe that always goes down well at Christmas, even for the pro-Paxo folk amongst us! I combine two Good Food recipes: I use this recipe for the filling, then using http://www.bbcgoodfood.com/recipes/2744665/chestnut-stuffing-roll , I wrap the meat in bacon (from part 2 onwards). I use the Chestnut stuffing recipe as a base for the cooking method too. I make and freeze the wrapped up meat in early Dec, then after fully defrosting overnight of Christmas Eve, it is popped in the oven ready for the main meal of the day. It works like a charm every time.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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!