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    Apple and sausagemeat stuffing

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    Apple and sausagemeat stuffing

    The addition of chicken livers brings richness, depth and a winning creaminess.

    • Preparation time: 25 minutes, plus cooling
    • Cooking time: 1 hour 25 minutes
    • Total time: 1 hour 50 minutes, plus cooling

    Serves: 6-8


    75g unsalted butter
    200g chicken livers, roughly chopped
    1 large onion, finely chopped
    1 fresh bay leaf
    2 garlic cloves, crushed
    ½ x 20g pack sage, leaves finely chopped
    900g sausagemeat
    200g soft breadcrumbs
    3 apples (such as braeburn or cox), cored and chopped
    200g unsmoked lardons


    1. Melt the butter in a large frying pan, add the livers and fry on a medium-high heat until they just lose their pinkness. Scoop onto a plate; set aside.

    2. Return the pan to the heat and add the remaining butter, the onion and bay leaf; sweat gently for 20 minutes until soft and tinged golden. Add the garlic and sage, then cook for a further minute. Remove and discard the bay leaf, turn the heat off and allow the onion mixture to cool.

    3. Preheat the oven to 220˚C, gas mark 7. In a large bowl, combine the sausagemeat, breadcrumbs, apples, lardons, cooled onion mixture and livers; season. Spoon into an ovenproof dish (about 22cm x 30cm). When ready to cook, cover with foil and bake for 35-40 minutes until cooked through, then remove the foil and cook for 10-15 minutes to crisp the top a little.

    To save time, the stuffing can be made as far as the final stage (when ready to cook) a week in advance and frozen, covered tightly, in the dish. Defrost in the fridge overnight before baking.

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    This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue


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