Sausage, sage & onion stuffing

Sausage, sage & onion stuffing

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(68 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

  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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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.
mums_kitchen
2nd Jul, 2014
I use this basic recipe for my "Pig Farmer's Pie". I press the mix into a pie tin, cover with foil and oven bake for about 40 minutes. The stuffing will shrink from the side of the tin and you can drain the fat that sits round the side of it. Take from oven, top with mashed potato (just as you would with a Shepherd's/Cottage Pie), return to oven for another 15 minutes or so to brown the mash. To eek out a pack of sausages even further, you can add a couple of tablespoons of oats or fresh breadcrumbs. Lovely cold, and slices just like a pie.
mellie11
16th Mar, 2014
5.05
I halve this and use in a chicken year round... so much nicer than a bought fresh stuffing and quick to make. It doesn't all fit so I make the extra into little balls, which go in 40 mins before serving. I forgot to get a cooking apple but a normal eating apple worked fine
kittenta
10th Jan, 2014
Tried this at Christmas and it was a real hit! Absolutely delicious, very easy to make and definitely won't be waiting till Christmas to make it again.
verastonehouse
5th Dec, 2013
I made this to go with our chicken for sunday lunch so easy to make and i have to say one of the best stuffing recipes i have ever had, I am now going to make it and have with our xmas dinner.
melanjoy
31st Mar, 2013
4.05
I halved the recipe and made it into 16 stuffing balls which I cooked separately. Went very well with roast chicken. Nice cold too.
townsends
2nd Jan, 2013
5.05
This was absolutely delicious - it was so easy, so delicious and even my mum (who makes amazing stuffing!) was impressed. Went down well for the first Christmas dinner I have ever done!
sharonho
2nd Jan, 2013
5.05
Lovely, made a day ahead and kept in the fridge until needed. Cooked at fan 180 deg C with the rest of the roast dinner items.
katiepolstjanov
22nd Dec, 2012
Just wondering - if i want to use sausagemeat instead of sausage filling, how much do i use? Just 800g or a bit less?
sharonrow
12th Dec, 2012
I chop up celery, onion, sage and apple, breadcrumbs and sausage meat, salt and pepper and one egg and mix and make a one pound loaf, cook at 190C for about an hour (you have to be careful with pork!). It freezes well. My family love it without the apple, too, or you can substitute a few cranberries - it's a very forgiving recipe. I do use the top quality sausage meat to cut down on fat.

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