Sausage & cranberry stuffing

Contains pork – recipe is for non-Muslims only
Make stuffing balls to serve alongside your Christmas turkey, or cook the mix in a baking dish if you prefer

  • Prep:15 mins
    Cook:50 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 176
  • fat 13g
  • saturates 4g
  • carbs 11g
  • sugars 5g
  • fibre 2g
  • protein 5g
  • salt 0.59g


  • 1 onion, finely chopped
  • 25g butter
  • 2 slices white bread, whizzed to chunky breadcrumbs
  • 200g sausagemeat
  • 1 apple, peeled and grated
  • 200g cranberries
  • 50g pistachios
  • 4 sage leaves, finely sliced
  • ½ tsp mixed spice
  • bay leaves, to serve (optional)


Bake in a dish
You can make this Sausage & cranberry stuffing in a baking dish, if you prefer. Simply add the meat to the onions and cook, breaking into small pieces, before continuing the recipe as before. Tip the mixture into a baking dish, top with bay leaves and bake for 40 mins until browned on top.


  1. Heat oven to 200C/180C fan/gas 6. Cook the onion in the butter until soft but not browned. Add the breadcrumbs and stir so they soak up all the excess butter and fat. Let the mixture cool. Tip into a bowl with the sausagemeat, apple, cranberries, pistachios, sage and mixed spice. Mix well, then roll into balls. You can now cover and chill for up to a day before cooking.

  2. To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.

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