The Best Stuffing Recipe {with Sausage Meat}

5 from 35 votes

The Best Stuffing Recipe {with Sausage Meat}

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

25 g Unsalted butter
1 Onion Peeled and finely chopped
450 g Pork sausages Or 8 sausages
50 g Dried apricots Quartered
90 g Cooked chestnuts (the vacuum-packed type) Roughly chopped
50 g Breadcrumbs Such as Panko
10 g Fresh sage Finely chopped
Sea salt

Metric - Imperial

Instructions

Preheat the oven to 180℃ fan/200℃/Gas Mark 6.
Put the butter and onion in a small frying pan over a medium heat and cook for 5-10 minutes until slightly softened but not coloured.
Remove the skins of the sausages - cutting along the long edge of each sausage and then turning them inside out - and discard the skins. Put the sausage meat in a large bowl with the cooked onion (and the butter it cooked in) and all the remaining ingredients. Stir until thoroughly mixed (you may need to use clean hands!).
Spoon the mixture into a shallow ovenproof dish (don't smooth the top, as the lumps and bumps given a good texture).
Bake in the oven for 45 minutes, until cooked through and golden on top.

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 48 hours). 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 200℃ 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. You can also use the equivalent of sausage meat

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 6 servings as a side dish. Feel free to double 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