Traditional Sausage, Sage, and Onion Stuffing

Stuffing is best cooked separately in a casserole dish for maximum crispiness and food safety.

Ingredients

• 1 tbsp olive oil or butter

• 1 large onion, finely chopped

• 2 celery stalks, finely chopped

• 1 lb (450g) good quality sausage meat (or sausages with casings removed)

• 1 cup (150g) fresh breadcrumbs (from day-old bread is best)

• 1/4 cup fresh sage leaves, chopped

• 1/4 cup fresh parsley, chopped

• 1 large egg, beaten

• 1/4 cup chicken or vegetable stock (plus more if needed)

• Salt and black pepper to taste

Instructions

1. Sauté Aromatics: Heat the oil/butter in a frying pan over medium heat. Add the chopped onion and celery. Cook for 8-10 minutes until soft and translucent, but not browned. Add the chopped sage for the last minute. Remove from heat and let cool slightly.

2. Combine Ingredients: In a large bowl, mix the sausage meat, breadcrumbs, chopped parsley, and the cooled onion/celery mixture.

3. Mix and Season: Add the beaten egg and a splash of stock. Season generously with salt and pepper. Use your hands to mix everything thoroughly until well combined. The mixture should be moist but still hold its shape. Add a little more stock if it seems too dry, or a few more breadcrumbs if it seems too wet.

4. Bake (Casserole Method): Press the mixture lightly into a greased 8x8 inch (20x20cm) baking dish. Dot the top with a few small pieces of butter or drizzle with a little oil.

5. Cook: Bake at 375°F (190°C) for 30–40 minutes, or until the top is golden brown and crispy, and the internal temperature reaches 165°F (74°C) (ensuring the sausage meat is fully cooked).

💡 Stuffing Cooking Tips

• Cook Separately for Safety and Texture: It is strongly recommended to cook stuffing outside of the turkey in a separate dish. This allows the stuffing to reach a safe internal temperature (165°F/74°C) without overcooking the turkey meat.

  
  

• Fresh Breadcrumbs: Use fresh, cubed bread or blitzed day-old bread rather than dry store-bought breadcrumbs. This results in a lighter, moister, and less dense final product.

• Don't Overpack: If you are baking in a dish, pack the mixture only loosely to allow steam to escape and help it achieve a lighter, bouncier texture.

• Crispy Top Hack: For an extra crispy top, take the lid/foil off for the last 10 minutes of cooking, or sprinkle a layer of Panko breadcrumbs on top before baking.