Homemade Christmas Stuffing Recipe - Sausage, Sage & Onion
- 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
Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
Use to stuff the neck end of the bird, then pack the whole mixture into a large shallow roasting tin.
Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.