Preheat the oven to 200 °C (180 °fan/ 400 °F/ 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.
450 g Sausage Meat, 1 Bramley Apple, 1 Egg, 170 g Sage and Onion Stuffing Mix, ⅛ teaspoon Nutmeg, ¼ teaspoon Black Pepper
Press the mixture into the prepared baking dish and dot the top with pieces of butter.
30 g Unsalted 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
Variations:
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!
Storage: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 get-ahead recipe at Christmas!Cooked stuffing can also be stored in the fridge for 3-4 days. It's delicious in sandwiches with cold meats the next day.
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.
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
