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Sausage, sage and onion stuffing on board

Sausage, sage & onion stuffing

Rating: 5 out of 5.70 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Cook in the turkey or separately for 40 mins
  • Easy
  • Serves 8 - 10

A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast

  • Freezable (if sausage meat not frozen previously)
Nutrition: per serving
low insalt0g


  • 2 onions, sliced
  • 25g butter
  • 1 small Bramley apple, peeled, cored and diced
  • 2 x 400g packs meaty Cumberland sausages, removed from their skins
  • handful sage, leaves chopped, plus extra for topping
  • 140g granary breadcrumbs


  • STEP 1

    Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.

  • STEP 2

    Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.

  • STEP 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.

  • STEP 4

    Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

Try exciting twists on festive stuffing from our sister title

Goes well with

Recipe from Good Food magazine, December 2006

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Rating: 5 out of 5.70 ratings

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