Sausage, sage & onion stuffing

Sausage, sage & onion stuffing

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(66 ratings)
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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

  • if sausage meat not frozen previously

Nutrition: per serving

  • kcal328
  • fat22g
  • saturates8g
  • carbs19g
  • sugars0g
  • fibre1g
  • protein16g
  • salt0g
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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 breadcrumbs

Method

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

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

  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.

  4. 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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BeyoncePadThai
27th Dec, 2019
5.05
I made this to go alongside our Christmas lunch and it was a huge hit. Usually we have sausage meat balls and paxo side by side, but this was like a combo of both and it really worked. I made the mix the night before, refrigerated it and then put it in the oven before Christmas lunch. The instructions don’t mention oven timings if you cook it separately like a loaf, so I went with 180’c for 40 mins and that worked well.
GRAHAMFINLAY
24th Dec, 2019
5.05
So easy to make and so tastey. I added half a tin of dry cider and a leek. Also mushrooms are great in it too. Just had a slice on a sandwich, so so yummy.
lezla
22nd Jun, 2019
5.05
Best stuffing ever. I add chestnuts (because I love them) but great without.
Jemma2510
20th Jan, 2019
5.05
Such an easy recipe and the best stuffing I've had. I made a minor adjustment by grating the apple and onion and adding them to the sausage meat raw. Worked well and less dishes and faff for me. Will definetely be my go to stuffing recipe
sarahmumof5
22nd Dec, 2018
5.05
My husband has made this stuffing the last couple of Christmas's and is fab.
chrisbarker
20th Dec, 2018
I have done this recipe every year since Dec 2008 with a few minor tweaks! This year I use Sainsburys Cumberland sausage from the butchers counter, as it is the best tasting (stand alone tasting) Outdoor reared Cumberland sausage that I have found and believe me, I have looked and tried. It has to be priced at a reasonably cheap rate and at 35p a sausage it is not the cheapest but the best I can find and afford. (If people know a better one to try then please, please tell me). It's also often reduced at the end of the day. (after 6pm) (Today was unusually early, before 12am!!!) 792g (12 individual sausages 3 pack of 4 for £2.79 (99p per pack each)) Great! I added one small leek and 350ml of cider and reduced it. Then cooled and added, one small red onion and one white one. all the rest is the same. Cooked at 190 degree with fan oven for 40 mins in a glass loaf dish. Poured off 2cm of juice/oil into a mug and will now cover with foil, to rest and refrigerate for a 24 hours. Then freeze it till needed. I might use streaky smoked bacon on top after I defrost and reheat it. This has never let me down yet even if tweaked every year. The addition of leek and cider over the years has proven this for me. Just try the leek/onion/sage/apple and cider before adding the rest and you will love it .
Fattybattyvonnie's picture
Fattybattyvonnie
26th Dec, 2017
4.05
So easy to make and devine to eat. Had loads left over as well for sandwiches and nibbles for Boxing Day.
Christine Chilton's picture
Christine Chilton
9th Dec, 2017
Will this uncooked stuffing freeze well for Christmas?
TardisBlue
27th Nov, 2018
I know this question is a year old, but for anyone wondering, yes it absolutely will. Just defrost thoroughly before cooking. I usually make some variation on sausagemeat stuffing in advance and do this.
eyes
1st Nov, 2017
5.05
top stuffing , added smoked bacon, this ones a keeper

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John Tucknott's picture
John Tucknott
29th Nov, 2019
Can you use dried safe if you can't get fresh? If so, how much? Thank you.
lulu_grimes
2nd Dec, 2019
Hello, Yes you can use dried sage instead of fresh. Dried sage is much stronger son you'll only need a little, 1/2 tsp should do, but do check how fresh your pack is. if you've had a pack that has been open for a while it may not have much flavour. I hope this helps.
chrisbarker
20th Dec, 2018
"Bake with turkey for 30-40 mins." What Turkey and what temp?
goodfoodteam's picture
goodfoodteam
22nd Dec, 2018
Thanks for your question. We recommend you pop this in the oven with your turkey for the last 30 - 40 mins cooking time.
Arthur Smythe
24th Dec, 2017
Could you recommend a good substitution for the sausage for someone who doesn't eat meat?
goodfoodteam's picture
goodfoodteam
24th Dec, 2017
We'd recommend using an alternative vegetarian recipe, like this: https://www.bbcgoodfood.com/recipes/3054/apricot-and-hazelnut-stuffing Enjoy!
Lauren Amphlett's picture
Lauren Amphlett
18th Dec, 2017
Rookie question but do I use fresh or dried breadcrumbs??
pd1612
18th Dec, 2017
Fresh breadcrumbs, better from 1 or 2 day old bread, put the bread in a food processor to make the breadcrumbs or you can rub them through a grater if you don't have a food processor.
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!
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