I love this stuffing recipe because it’s incredibly easy to make but tastes like something that took all day. The combination of rich sausage, caramelized onion, buttery breadcrumbs, and the sweetness of apricots makes every bite special. The chestnuts add a soft nuttiness that ties everything together. It’s delicious as a side dish, but I also love serving leftovers in sandwiches or alongside roast vegetables. It’s truly the kind of dish that completes any festive meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
25 g (3.5 tbsp) Unsalted butter 1 (1 large) Onion, peeled and finely chopped 450 g (3.5 cups) Pork sausages, or 8 sausages 50 g (0.75 cups) Dried apricots, quartered 90 g (1.25 cups) Cooked chestnuts (the vacuum-packed type), roughly chopped 50 g (1 cup) Breadcrumbs, such as Panko 10 g (1 tbsp) Fresh sage, finely chopped Sea salt
Directions
I preheat the oven to 180℃ fan/200℃/Gas Mark 6.
I melt the butter in a small frying pan over medium heat, then add the onion and cook for 5–10 minutes until softened but not browned.
I remove the skins from the sausages by slicing along the length and turning them inside out, discarding the casings.
In a large bowl, I combine the sausage meat with the cooked onion (and all the butter from the pan), chopped apricots, chestnuts, breadcrumbs, sage, and a pinch of sea salt. I mix everything thoroughly—using my hands if needed—until well combined.
I spoon the mixture into a shallow ovenproof dish, leaving the surface slightly uneven for a better texture when baked.
I bake for 45 minutes, until golden and cooked through. The top should be crisp and the inside tender and juicy.
Servings and Timing
This recipe makes enough stuffing for 6 people as a side dish. It takes about 15 minutes to prepare and 45 minutes to cook, for a total time of 1 hour. It’s perfect for Christmas dinner, Sunday roasts, or any special occasion.
Variations
I like to play around with this recipe depending on what I have on hand. Sometimes I add chopped apples or cranberries for extra sweetness. For a herby twist, I mix in rosemary or thyme alongside the sage. If I want to make it vegetarian, I replace the sausage meat with a mix of mushrooms, lentils, and extra breadcrumbs for texture. For a touch of indulgence, I drizzle a little melted butter over the top before baking.
Storage/Reheating
I store leftovers covered in the fridge for up to 3 days. To reheat, I warm them in the oven at 180℃ for about 15–20 minutes until piping hot. If I want to make it ahead, I prepare it up to the baking stage, cover it, and refrigerate it for up to 48 hours before baking. It also freezes beautifully—I just make it up to the point before baking, freeze it, then thaw completely before cooking as normal.
FAQs
Can I make this stuffing ahead of time?
Yes, I often prepare it a day or two in advance and bake it fresh on the day. It saves so much time during busy holiday cooking.
Can I use sausage meat instead of sausages?
Absolutely. I use good-quality sausage meat if I don’t want to remove the casings myself.
Can I cook this inside a turkey or chicken?
Yes, but I make sure it’s fully cooked through—using a meat thermometer to check the center reaches 75℃ (165°F).
Can I make it vegetarian?
Yes, I can replace the sausage meat with finely chopped mushrooms or lentils mixed with breadcrumbs and herbs.
Can I freeze this stuffing?
Yes, I freeze it unbaked, wrapped tightly, for up to 2 months. I thaw it overnight in the fridge before baking.
How do I get a crispy top?
I leave the top uneven and uncovered so the heat catches the peaks, giving me that lovely golden crunch.
Can I add more herbs?
Definitely. I love adding rosemary, thyme, or parsley for extra depth.
Can I make it gluten-free?
Yes, I use gluten-free breadcrumbs and sausages to make it suitable for gluten-free diets.
What can I serve this with?
It’s perfect alongside roast turkey, chicken, or even a vegetarian nut roast. I also love it served with gravy and roasted vegetables.
Conclusion
This Sausage Meat Stuffing is my go-to for the holidays because it’s full of rich, festive flavor and so easy to make. The blend of sausage, apricots, and chestnuts creates a perfect balance of savory and sweet, while the buttery, crispy top makes it irresistible. Whether I serve it as part of a Christmas feast or a cozy roast dinner, it always earns compliments and quickly disappears from the table.
This Sausage Meat Stuffing is a festive favorite made with juicy sausage, sweet apricots, and nutty chestnuts. It’s hearty, flavorful, and perfectly golden on top—an irresistible side dish for Christmas dinner or Sunday roasts.
Ingredients
25 g (3.5 tbsp) Unsalted butter
1 Onion, peeled and finely chopped
450 g (3.5 cups) Pork sausages (about 8 sausages)
50 g (0.75 cups) Dried apricots, quartered
90 g (1.25 cups) Cooked chestnuts, roughly chopped
50 g (1 cup) Breadcrumbs (such as Panko)
10 g (1 tbsp) Fresh sage, finely chopped
Sea salt, to taste
Instructions
Preheat the oven to 180℃ fan/200℃/Gas Mark 6.
Melt the butter in a frying pan over medium heat, then add the onion and cook for 5–10 minutes until softened but not browned.
Remove the skins from the sausages by slicing along the length and squeezing out the sausage meat.
In a large bowl, combine the sausage meat, cooked onion (with the butter), apricots, chestnuts, breadcrumbs, sage, and a pinch of sea salt. Mix thoroughly until well combined.
Spoon the mixture into a shallow ovenproof dish, leaving the surface uneven to promote a crispy texture when baked.
Bake for 45 minutes, until golden brown and cooked through. The top should be crisp and the inside tender.
Serve warm alongside roast meats, vegetables, and gravy.
Notes
Add chopped apples or cranberries for extra sweetness.
Mix in rosemary or thyme for a herby variation.
For a vegetarian version, use mushrooms, lentils, and extra breadcrumbs instead of sausage.
Drizzle melted butter over the top before baking for extra richness.
Prepare up to 48 hours in advance and refrigerate before baking, or freeze unbaked for up to 2 months.
