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

Nutrition per serving

  • kcal 328
  • fat 22g
  • saturates 8g
  • carbs 19g
  • sugars 0g
  • fibre 1g
  • protein 16g
  • salt 0g


  • 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


  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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