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Sausage, sage & onion stuffing

Contains pork – recipe is for non-Muslims only
The classic Christmas stuffing for the traditionalists among us

  • Prep: 20 mins
    Cook: 40 mins
    Cook in the turkey or separately for 40 mins
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 328
  • Carbohydrates 19
  • Saturated Fat 8
  • Sugar 0
  • Protein 16
  • Fat 22
  • Fibre 1
  • Salt 0

Nutrition per serving

  • Calories 328
  • Carbohydrates 19
  • Saturated Fat 8
  • Sugar 0
  • Protein 16
  • Fat 22
  • Fibre 1
  • Salt 0

Ingredients

  • 2 onions, sliced
  • 25g butter
  • 1 small Bramley apple, peeled, cored and diced
  • 2 x 400g packs meaty Cumberland sausages, removed from their skins
  • handful sage, leaves chopped, plus extra for topping
  • 140g granary breadcrumbs

Method

  1. Fry the onion in the butter for 5 mins, then add the apple and cook briefly. Cool, then mix with remaining ingredients and seasoning.

  2. 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. Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

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