Sausage & Bramley stuffing

Sausage & Bramley stuffing

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 25 mins Cook: 1 hr, 10 mins

Easy

Serves 8
This recipe will give you enough to stuff the Christmas turkey and also make a tasty stuffing loaf

Nutrition and extra info

Nutrition: per serving

  • kcal485
  • fat34g
  • saturates12g
  • carbs23g
  • sugars8g
  • fibre2g
  • protein21g
  • salt3.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 celery stick, finely chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

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

  • 2 x 400g packs meaty Cumberland sausages
  • 1 Bramley apple, peeled and chopped (about 325g)
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 85g fresh white breadcrumbs
  • 2 tbsp chopped fresh sage
    Sage

    Sage

    sa-age

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

  • 5 tbsp chopped fresh parsley, plus extra to serve (optional)
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 10 rindless streaky bacon rashers

Method

  1. Heat the oil in a large pan, add the celery and onion, and cook for about 5 mins until starting to soften. Tip into a bowl to cool while you remove the sausagemeat from the skins. Add the apple, sausagemeat, breadcrumbs, herbs, egg and seasoning. Mix well – the easiest way is to knead it together in the bowl with your hands. Use 1/4 to stuff the neck cavity of the turkey (see 'Goes well with')

  2. For the remainder, line a 900g loaf tin with 8 rashers of streaky bacon, spoon in the stuffing, lift the bacon over and cover with the last 2 rashers. Heat oven to 180C/160C fan/gas 4 and bake the stuffing for 40-50 mins. Can be made ahead up to this point and chilled for 2-3 days. Turn out onto a baking-parchment-lined baking tray and return to the oven (once the turkey has come out) at 220C/200C fan/gas 7 for 15-20 mins more to brown the bacon. If chilled, reheat at the lower temperature for 45 mins, covered in foil, then turn out for the extra 15 mins at the higher temperature. Allow to stand, then scatter with parsley (if you like), slice and serve.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Gadget lady
26th Feb, 2015
3.8
As both my husband I were ill over Christmas and the New Year. So we had a belated one this month with family & friends Great Stuffing. The only thing needed more bacon than the recipe Stated will certainly do it again
sab400
20th Dec, 2015
Can I cook this on Christmas Eve and heat up on Christmas day?
Perny
29th Nov, 2015
Can this be frozen once cooked?
goodfoodteam's picture
goodfoodteam
10th Dec, 2015
Yes, you can freeze this cooked, or raw in the tin if it is only in the freezer for a short length of time.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.