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Sausage, sage &

onion stuffing
By

(60 ratings)

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The classic Christmas stuffing for the traditionalists

among us

!
PREP: 20 MINS
COOK: 40 MINS

cook in the turkey or separately for 40 mins

" EASY

# SERVES 8 - 10

Nutrition and extra info %

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if sausage meat not frozen previously &
Nutrition: per serving

328 22g 8g 19g 0g

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1g 16g 0g

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Ingredients 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.

Recipe from Good Food magazine, December 2006

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Comments, questions and tips

1
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Comments (64) Questions (6) Tips (1)

. lezla
22nd Jun, 2019

Best stuffing ever. I add chestnuts (because I love

them) but great without.

. Jemma2510
20th Jan, 2019

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
View more comments /

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