Christmas Stuffing Recipe | Savory, Herby & Perfect Holiday Side
I couldn’t wait to slice into the turkey and taste that first bite of homemade stuffing this Christmas. After making this recipe a few times, I’ve fallen in love with the balance of savoury sausage, crisp onion and fragrant sage.
It’s become the dish people ask for first at our holiday table. I hope by sharing my version, you’ll feel confident to whip it up yourself.
You can also enjoy similar comforting dishes like Garlic Parmesan Chicken Meatloaf Recipe for another cozy family dinner idea. Let me walk you through all the steps and clever tweaks I’ve learned along the way.
Ingredients
Here’s what you’ll need. I explain why each ingredient plays its part—and share a small tip where it helps.
- 2 medium onions, sliced — softening the onion releases natural sweetness and moisture
- 25 g unsalted butter — gives richness and helps the ingredients bind
- 1 small Bramley (or tart) apple, peeled, cored and diced — the acidity and fruitiness help balance fat and bring a festive twist
- 800 g sausage meat (i.e. sausages removed from their casings) — the core protein and fat for binding and flavor
- A handful fresh sage, leaves chopped (plus extra for garnish) — sage gives that classic herb aroma
- 140 g granary (whole-grain) breadcrumbs — adds texture, absorbs moisture
- Salt and freshly ground black pepper to taste — seasoning is essential
Note: serves 8–10
(This ingredient set is modeled after the BBC Good Food sausage, sage & onion stuffing recipe.)
Variations
You can adapt this stuffing easily for different dietary preferences or to add extra flair:
- Dairy-free: Use plant-based butter alternative or light olive oil instead of butter.
- Gluten-free: Swap granary breadcrumbs for gluten-free breadcrumbs or crushed gluten-free bread.
- Vegan / meat-free: Use a plant-based sausage substitute plus vegetable stock and extra binding (e.g. flax egg).
- Fruit & nut twist: Stir in chopped dried cranberries, apricots or chopped walnuts for a seasonal flavor lift.
- Spice boost: Add a pinch of nutmeg, a little cinnamon or some chopped chilli for warmth — similar to the kick you get in a Spicy Creamy Jalapeño Corn Chowder for Cozy Night Recipe.
- Herb variations: Swap or mix in thyme, parsley or rosemary with (or instead of) sage.
Cooking Time
Here’s how your timing breaks down:
- Prep Time: 20 minutes
- Cooking Time: 40 minutes (when cooked separately—or similar if baked with the turkey)
- Total Time: 1 hour
Equipment You Need
- Large frying pan — to soften onions and apples in butter
- Mixing bowl — to combine sausage, herbs, breadcrumbs
- Loaf tin or ovenproof dish — to bake the stuffing if not inside the bird
- Sharp knife & chopping board — for prepping onion, apple, herbs
How to Make a Christmas Stuffing Recipe?
Step 1: Cook the onion and apple
I melt the butter in a pan over medium heat, then cook sliced onion until soft, about 5 minutes. I add the diced apple and continue to sauté briefly until it softens but still holds shape.
Step 2: Combine sausage and herbs
Once cooled slightly, I mix the cooked onion & apple into the sausage meat. Then I stir in chopped sage, breadcrumbs, salt and pepper, ensuring even distribution.
Step 3: Bake or stuff into turkey
You can either spoon this mixture inside the turkey cavity (if safe and temperature allows) or transfer it into a greased loaf tin or baking dish. I top it with extra sage leaves and bake for about 30–40 minutes until golden and cooked through.
Additional Tips for Making this Recipe Better
From my own trials, here are a few tweaks I always use:
- Always let the onion & apple mixture cool a bit before mixing into sausage — prevents fat melting too fast.
- Don’t overpack the cavity — allow space so air can circulate and stuffing can cook evenly.
- Bake the stuffing separately if your turkey might overcook it — you get crisp edges.
- Use freshly chopped sage rather than dried for better flavor.
- I sometimes toast the breadcrumbs lightly beforehand for extra crunch.
How to Serve Christmas Stuffing Recipe?
I like to present it sliced or in rustic spoonfuls beside the turkey. Garnish with a few fresh sage leaves or a sprig of thyme for color.
If baked in a tin, I sometimes unmold it and slice it like a loaf—making it neat and easy to plate. For a festive look, serve on a bed of kale or sprinkle pomegranate arils lightly around the platter.
Nutritional Information
Here’s an approximate breakdown per serving:
(Note: these values come from the original BBC Good Food version.)
Make Ahead and Storage
Storage in the fridge
Once cooled, you can keep the stuffing in an airtight container in the fridge for up to 2 days. Before reheating, bring it to room temperature for best results.
Freezing
If you want to freeze, pack into freezer-friendly airtight containers or foil-wrapped tins. Freeze for up to 1–2 months. Thaw in the fridge overnight before reheating.
Reheating
Preheat the oven to about 180 °C (350 °F) and reheat until warmed through—about 20–25 minutes. If it becomes a bit dry, splash a small amount of stock or butter to revive moisture.
Why You’ll Love This Recipe
Here are some of the reasons I keep returning to this stuffing:
I think you’ll appreciate how:
- It’s easy to make — the steps are straightforward, nothing fussy.
- It’s rich in flavor yet adaptable — you can tweak herbs, fruit or nuts to your taste.
- It offers room for dietary swaps — dairy-free, gluten-free or vegan versions work well.
- It delivers a beautiful texture balance — soft interior with golden, crisp edges.
- It’s a classic crowd-pleaser — familiar but customizable, a perfect holiday side.
Christmas Stuffing Recipe
Ingredients
Method
- I melt the butter in a pan over medium heat, then cook sliced onion until soft, about 5 minutes. I add the diced apple and continue to sauté briefly until it softens but still holds shape.
- Once cooled slightly, I mix the cooked onion & apple into the sausage meat. Then I stir in chopped sage, breadcrumbs, salt and pepper, ensuring even distribution.
- You can either spoon this mixture inside the turkey cavity (if safe and temperature allows) or transfer it into a greased loaf tin or baking dish. I top it with extra sage leaves and bake for about 30–40 minutes until golden and cooked through.
Notes
- Always let the onion & apple mixture cool a bit before mixing into sausage — prevents fat melting too fast.
- Don’t overpack the cavity — allow space so air can circulate and stuffing can cook evenly.
- Bake the stuffing separately if your turkey might overcook it — you get crisp edges.
- Use freshly chopped sage rather than dried for better flavor.
- I sometimes toast the breadcrumbs lightly beforehand for extra crunch.
