Sausage, sage & onion stuffing

Sausage, sage & onion stuffing

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(66 ratings)

Prep: 20 mins Cook: 40 mins Cook in the turkey or separately for 40 mins


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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  • 2 onions, sliced



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

  • 25g butter



    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



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

  • 140g granary breadcrumbs


  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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26th Feb, 2012
Made this for Christmas day (made ahead and frozen ready to cook on day), was really tasty and would make again.
9th Feb, 2012
Made this on Christmas Day 2011 to accompany the turkey. Put about a third in the turkey and the rest into a tin. Turned out great - really nice flavour. Was also really nice cold on Boxing Day with the rest of the leftovers!
10th Jan, 2012
Found this really easy and greatly satisying. I added extra sage and grated the apple. Enjoyed by all the family.
1st Jan, 2012
easy and plentiful quantities, lovely in bubble & squeak!
1st Jan, 2012
easy and plentiful quantities, lovely in bubble & squeak!
26th Dec, 2011
Made this a week before christmas, and froze it . I froze it before cooking and had no problems, It was delicious, and all my guests agreed.
22nd Dec, 2011
Made this ready for Christmas day. Put it in the freezer ready for the big day :-) However, made a small burger with a bit that was left over, and it tastes fantastic. I added twice the amount of apple and sage as I like both flavours, and it worked really well. Highly recommend.
27th Nov, 2011
I used this recipe for the first time last Christmas using beautiful Norfolk sausage meat and I grated the apples - it went down such a storm in our house that I'll definitely be making it again this year!
cazy007's picture
23rd Nov, 2011
You can also make sausage rolls from the mixture -I use Filo pastry that way not too bad on the cals and nice and light for a boxing day treat .delish
11th Oct, 2011
I have always made my own stuffing, using the same recipe for years. Tried this one - amazing. Its the only recipe Ill ever use from now on. I used ordinary breadcrumbs, and cooked it in a shallow dish, as we like it crispy. Truly excellent recipe.


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