Waitrose and Partners
Apple and sausagemeat stuffing

Apple and sausagemeat stuffing

4 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseAccompaniment
  • Prepare25 mins
  • Cook1 hr 25 mins
  • Total time1 hr 50 mins
  • Pluscooling

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  • 75g unsalted butter
  • 200g chicken livers, roughly chopped
  • 1 large onion, finely chopped
  • 1 fresh bay leaf
  • 2 garlic cloves, crushed
  • ½ 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.

Cook’s tip


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.


Typical values per serving when made using specific products in recipe


2,294kJ/ 550kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating