This easy sausage meat stuffing recipe is the perfect side dish for Christmas dinner. It also goes well with classic roast chicken and roast beef.
Store-bought sausage meat is pepped up with dried sage and onion stuffing mix, grated apple, and nutmeg, which results in a wonderfully moist and flavourful stuffing.
Stuffing is one of my favourite parts of a roast dinner, and this simple sausagemeat stuffing couldn't be easier to make!
The grated apple gives the stuffing a wonderful tartness which complements the salty, meaty sausage meat so well, and instead of bread cubes or breadcrumbs, I've used a store-bought packet of sage and onion stuffing mix to give it a real flavour boost!
👩🍳 Have an air fryer? Try my easy air fryer stuffing balls too!
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✔️ Why should you try it?
Here's why this is the best stuffing recipe for your special holiday dinner!
- Easy to make sausage meat stuffing recipe.
- Flavourful and tasty.
- Perfect with roast turkey or chicken.
- Freezer friendly.
🥘 Ingredients
- Sausage Meat - you'll need 450g of pork sausage meat. If you prefer, you can squeeze sausage meat from store-bought sausages.
- Sage and Onion Stuffing Mix - I use supermarket own brand or Paxo dried stuffing mixes. You could also try different flavours of dry stuffing mix. At Christmas, you often find ones containing dried cranberries and chestnuts.
- Apple - a large Bramley apple but Granny Smith apples would also work well. There is no need to peel the apple first.
- Egg - helps bind the stuffing together.
- Nutmeg - I always grate whole nutmeg for the best flavour. Use ground nutmeg if that is all you have though.
- Butter - dotted over the top of the stuffing for colour and moistness.
- Black Pepper - for seasoning.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
- In a large bowl mix together the sausage meat, dried stuffing mix, grated apple, egg, nutmeg and black pepper with a wooden spoon. If you like your stuffing really smooth you could blitz all of the ingredients in a food processor!
- Press the stuffing into a lightly greased medium size oven-proof baking dish and dot the top with butter.
- Bake in a preheated oven for 45-50 minutes until golden.
🍴 Serving suggestions
I love stuffing with any roast dinner, but especially chicken, and also turkey at Christmas!
At Christmas, I usually serve the stuffing alongside roast turkey, polenta roast potatoes, slow cooker red cabbage, honey roasted carrots and parsnips, pan-fried Brussels sprouts, bread sauce, and devils on horseback.
If I'm serving it with roast chicken, then I find roast sweet potatoes, creamed cabbage, and roasted tenderstem broccoli are also delicious accompaniments.
One of my very favourite things is to serve cold stuffing in sandwiches with cold sliced turkey and cranberry sauce!
📖 Variations
- Give the stuffing a festive flavour boost with the addition of dried cranberries, crumbled chestnuts, and clementine zest. You could also add chopped fresh herbs such as sage or parsley.
- Instead of baking the stuffing in one big dish, you could roll it into stuffing balls. You would need to reduce the cooking time by about 15 minutes. Did you know you can also cook stuffing balls in your air fryer?
- The recipe serves 8 as part of a roast dinner, but it can easily be doubled to feed a crowd at Christmas!
- I find that the stuffing is lovely and moist due to the egg, grated apple and butter. However, feel free to add 200ml of boiling water to the stuffing if you like your stuffing very soft.
- The sausage meat stuffing also makes a fantastic filling for puff pastry sausage rolls!
- Try my apricot stuffing recipe instead!
🥡 Storage
Make Ahead: The stuffing can be made up to the point of baking and stored in the fridge for up to 3 days. It's a great make-ahead recipe for Christmas!
Store: Leftover stuffing can be stored in the fridge for 3-4 days in an airtight container. It's delicious in sandwiches with cold meats and cranberry sauce. You can also reheat it in the microwave.
Freeze: The stuffing is also freezer friendly. You can either freeze the stuffing baked or unbaked. If freezing unbaked, defrost in the fridge overnight, add the butter on top, and then cook as directed.
❓ FAQs
Yes, sausage meat stuffing can be reheated in the microwave until piping hot.
Eggs help bind the stuffing mixture together and creates a soft textured stuffing.
Bake uncovered but if the top is beginning to brown too much, lightly cover with a layer of foil.
😋 Delicious sides for roast dinner
More festive recipes to try!
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!
Recipe
Easy Sausage Meat Stuffing
Ingredients
- 450 g Sausage Meat
- 1 Bramley Apple grated coarsely
- 1 Egg
- 170 g Sage and Onion Stuffing Mix
- ⅛ teaspoon Nutmeg grated
- ¼ teaspoon Black Pepper
- 30 g Unsalted Butter
Instructions
- Preheat the oven to 200°C (180 fan/ 400F/ Gas 6) and lightly butter a medium baking dish (a 20cm square dish or equivalent).
- In a large bowl mix together the sausage meat, grated apple, egg, sage and onion stuffing mix, nutmeg, and black pepper until combined.
- Press the mixture into the prepared baking dish and dot the top with pieces of butter.
- Bake in the oven for 45-50 minutes. If it's browning too much on top, cover with foil for the last 10-15 minutes of cooking.
Notes
- Give the stuffing a festive flavour boost with the addition of dried cranberries and clementine zest.
- Instead of baking the stuffing in one big dish, you could roll it into balls. You would need to reduce the cooking time by about 15 minutes.
- The recipe I give here serves 8 as part of a roast dinner, but it can easily be doubled to feed a crowd at Christmas!
- I find that the stuffing is lovely and moist due to the egg, grated apple and butter. However, feel free to add 200ml of boiling water to the stuffing if you like your stuffing very soft.
- The sausage meat stuffing also makes a fantastic filling for sausage rolls!
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Katherine
Got to love a classic festive stuffing! It's a must on our Christmas table.
Claudia Lamascolo
Sausage is the meat of choice here all the time, never tried it in a stuffing, sounds terrific!
Jacqueline Meldrum
I can see a lot of people enjoying this for Christmas. I'll have to try a veggie version. Nice idea Beth.
Gina
Love how the pinch of nutmeg brings out the flavors in this stuffing!
Natalie
I'm going to save this and make it for Christmas. Sounds delicious. Love the added nutmeg.
A G B
Question: when you say "170g stuffing mix", I presume you mean it to be already made up (ie: water already added)? Otherwise I can't see how the mix would get moist with only egg and a bit of apple in there....
Beth Sachs
No it's 170g of dry stuffing mix from a packet. It works, promise!