Sausage, sage & onion stuffing

Name: Sausage, sage & onion stuffing
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 40 g unsalted butter, plus extra for greasing; 2 large onions, finely chopped; 10 sage leaves, finely sliced; 225 g sausagemeat (from 3-4 large sausages, skins removed); 150 g fresh white breadcrumbs; 5 tbsp milk; ½ tsp fine sea salt; ¼ tsp freshly ground black pepper; 3 tbsp crispy fried onions (optional); ½ tsp dried sage (optional)

‘The classic, the GOAT. I have a deep and genuine love for instant packet stuffing, and it has its place, but nothing quite compares to the real deal’

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Serves4
CourseAccompaniment
Prepare10 mins
Cook45 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

40g unsalted butter, plus extra for greasing
2 large onions, finely chopped
10 sage leaves, finely sliced
225g sausagemeat (from 3-4 large sausages, skins removed)
150g fresh white breadcrumbs
5 tbsp milk
½ tsp fine sea salt
¼ tsp freshly ground black pepper
3 tbsp crispy fried onions (optional)
½ tsp dried sage (optional)

Preheat the oven to 200ºC, gas mark 6. Heat 20g of the butter in a frying pan over a low-medium heat and fry the onions for 7-10 minutes until translucent. Stir in the sage and a pinch of salt, then cook for about 5 minutes until it starts to smell sweet and turn golden. In a large bowl, mix the cooked onions with the rest of the ingredients (add crispy onions and dried sage if you aren’t adding either of the flavour twists).
Grease a 900g loaf tin (or similar) and spoon in the stuffing, being careful not to pack it too tightly. Roughly chop the remaining 20g butter and scatter it over the top. Bake for 25-30 minutes until cooked through, the juices run clear when tested with a skewer and no pink meat remains. It should look crispy and golden brown on top.

Cook’s tip

Flavour twist, Pistachio, rosemary & fennel

In a mini food processor, roughly chop 100g pistachio kernels, then tip out and set aside. Whizz together 2 large cloves garlic, 3 sprigs rosemary (leaves picked), 1½ tsp fennel seeds and 1 tbsp olive oil. Add this to either stuffing base (leaving out the fresh sage from the sausagemeat one) along with the roughly chopped pistachios.

Go old-school and turn your stuffing into balls – there’s more surface area to crisp up. Meat stuffing is easy to shape – if you’re using the veggie version on the next page, add 1 beaten egg and 1 tbsp plain flour, then chill to help stiffen the mixture before shaping. Fry in oil or roast in a hot oven until golden and cooked through.

Typical values per serving when made using specific products in recipe