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


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 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



    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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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.
2nd Oct, 2011
I make this regularly. I roll it into balls and freeze. Then thaw out before cooking as per recipe above. All the family love it.
2nd Sep, 2011
Can you make in advance and freeze ?
28th Jun, 2011
Since I discovered this recipe a few years ago, I've not made packet stuffing! It's a Christmas must!
28th Dec, 2010
Made this a couple of days in advance and was very easy to make. It was a great hit on xmas day with everyone and I will never buy supermarket stuffing again!
27th Dec, 2010
Used the recipe twice now looks like it will be a standard from now on. Not hard to make, almost as fast as the packet stuff but much much better.Could easily be experimented with, finely chopped mushrooms, crumbled black pudding or even add some dried packet mix ?
26th Dec, 2010
Really easy to make and the best stuffing I have ever had. I will never buy out of a packet again!
23rd Dec, 2010
I added cranberry sauce to the mix as well really gave it a lovely sweet undertone
3rd Dec, 2010
we have been making this stuffing for years, the difference being we have not used apple before, that makes a big difference, though it's good either way, delicious, thx :)))


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