The Best Stuffing Recipe {with Sausage & Apricots}

5 from 34 votes

The Best Stuffing Recipe {with Sausage & Apricots}

Meet your must have Christmas side dish. Homemade Stuffing with sausage meat, apricots and chestnuts. It's SO GOOD, it'll be the star of the show!

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

50 g Butter
1 Large onion
900 g Sausages
100 g Dried apricots
180 g Chestnuts The peeled, vacuum packed type
100 g Breadcrumbs I like Panko
15 g Fresh sage
Salt

Imperial - Metric

Instructions

Preheat the oven to 180C.
Pan fry the chopped onion in the butter for 5 minutes, until slightly softened.
Mix all of the other ingredients together, along with the onions and butter that they were cooked in.
Stir until everything is thoroughly mixed (you may need to use clean hands!) and spoon into a shallow dish. (Don't smooth the top, as the lumps and bumps give a good texture.)
Bake for 45 minutes or until cooked all the way through.

Notes

Make in advance: Follow the recipe to step 4, cover it and put it in the fridge (it will keep here for up to 2 days). When you’re ready to cook, continue the recipe process, but be aware it may take an extra 5 or 10 minutes in the oven if it’s come straight out of the fridge.

Oven Temperature: If you're cooking this with your oven at a higher temperature (say 200C for Roast Potatoes) this is fine, but they may cook more quickly. Also, put them on a lower shelf where the oven is slightly cooler if possible!

To freeze: Make the recipe up to step 4, then freeze covered. Allow it to fully defrost before baking as normal from step 5.

Sausages: Use any good quality sausages you and your family enjoy which have a high meat content. I tend to use a fairly plain one without too many other flavourings as we are adding lots in the recipe.

Chestnuts: You can buy them peeled and precooked in a vacuum pack in most supermarkets (particularly if you're making this around Christmas time!)

Servings: This makes enough for 12 servings as a side dish. Feel free to halve or reduce the recipe quantities to suit you. If you do make less, you will probably need to reduce the cooking time slightly so it doesn’t overcook. Just be sure to check it’s completely cooked inside before serving.

Nutrition