Homemade Christmas Stuffing Recipe - Sausage, Sage & Onion

Ingredients

  • 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


Method

STEP 1
Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.

STEP 2
Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.

STEP 3
Use to stuff the neck end of the bird, then pack the whole mixture into a large shallow roasting tin.

STEP 4
Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.