• 1 onion, finely chopped
  • 25g butter
  • 2 slices white bread, whizzed to chunky breadcrumbs
  • 200g sausagemeat
  • 1 apple, peeled and grated
  • 200g cranberry
  • 50g pistachios
  • 4 sage leaves, finely sliced
  • ½ tsp mixed spice
  • bay leaves, to serve (optional)


  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Cook the onion in the butter until soft but not browned. Add the breadcrumbs and stir so they soak up all the excess butter and fat. Let the mixture cool. Tip into a bowl with the sausagemeat, apple, cranberries, pistachios, sage and mixed spice. Mix well, then roll into balls. You can now cover and chill for up to a day before cooking.

  • STEP 2

    To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.


You can make this Sausage & cranberry stuffing in a baking dish, if you prefer. Simply add the meat to the onions and cook, breaking into small pieces, before continuing the recipe as before. Tip the mixture into a baking dish, top with bay leaves and bake for 40 mins until browned on top.

Recipe from Good Food magazine, December 2010

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.6 out of 5.16 ratings