Cranberry, hazelnut & sage stuffing
Waitrose and Partners

Cranberry, hazelnut & sage stuffing

This jewelled stuffing is the kind of guest that works at any party, traditional or vegan (if you use the tip below). Prepare and cook on Christmas Eve, then reheat until piping hot on the day.

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  • Serves6
  • CourseAccompaniment
  • Prepare10 mins
  • Cook1 hr
  • Total time1 hr 10 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 tbsp vegetable or sunflower oil, plus extra for greasing
  • 1 Essential Red Onion, roughly chopped
  • 1 tbsp balsamic vinegar
  • ¼ x 20g pack sage, plus extra leaves to serve
  • 75g roasted chopped hazelnuts
  • 75g dried cranberries, plus extra to serve
  • 75g soft breadcrumbs (or 3 slices white bread, whizzed into breadcrumbs)
  • 100ml Essential Whole Milk
  • 1 egg, lightly beaten
  • 450g Pork Sausagemeat with Black Pepper & Nutmeg
  • ¼ tsp salt


  1. Preheat the oven to 180ºC, gas mark 4. Heat the oil in a frying pan over a medium heat and fry the onion with a pinch of salt for 10 minutes, until softened and golden. Add the vinegar, cook for another 30 seconds, then set aside to cool. Slice the sage leaves.

  2. In a bowl, mix together the sage, onion and remaining ingredients. Put in a greased 900g loaf tin. Bake for 45 minutes, covering with foil after 30 minutes if browning too fast, until cooked through with no pink meat. Run a cutlery knife around the edge, turn out onto a plate and decorate with the extra berries and sage leaves.

Cook’s tip

Make it vegan

Omit the sausagemeat, breadcrumbs, milk and eggs. Roughly chop 400g chestnut mushrooms; dry-fry in a large frying pan until the water has evaporated. Add 1 tsp vegetable oil; cook until golden. Stir in 1 tbsp soy sauce, season and allow to cool. Whizz 100g vegan bread into crumbs; mix with 300ml oat milk. Mix in the mushrooms and remaining ingredients. Tip into a greased 900g loaf tin; cook for 25 30 minutes, until golden and set. Turn out and decorate as left.


Typical values per serving when made using specific products in recipe


1,579kJ/ 379kcals



Saturated Fat












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