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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5th Jan, 2009
The stuffing tasted good although I would probably choose another type of sausage than the suggested Cumberland. The type imported over here are not that good I'm afraid! Otherwise, I would give this recipe a go.
18th Dec, 2008
hi :) i would like to make this as a standalone dish- what gas mark should I cook it at? thankyou!
15th Dec, 2008
Made this for a change from packet stuffing, now a family favorite.
8th Dec, 2008
I would like to make this for Christmas lunch, and was wondering if it can be made in advance and frozen?
1st Jan, 2008
I made this last Christmas & it went down very well with the whole family. This year I made it again but rolled it in streaky bacon (as in the Christmas 2007 chestnut & cranberry stuffing recipe) It worked really well, I made two rolls, one hot on Christmas Day & another one with cold meats a few days later.
19th Dec, 2007
i made this last christmas and it is so much better than the packet ones!
9th Dec, 2007
I usually use a packet stuffing but after tasting how good the 'real thing' is I definitely wont be going back - gorgeous, and all the guests loved it!
5th Nov, 2007
I made this last Christmas and everyone commented on how nice it was


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