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Christmas Stuffing Recipe
Ash Tyrrell

Christmas Stuffing Recipe

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.