Sausage, sage, prune and onion stuffing
- Published: 28 Oct 24
- Updated: 28 Oct 24
The two best stuffings are either sage and onion or sausage and prune (and we will die on this hill). This one contains both, combining the medieval flavours of meat and dried fruit with the more modern (yet still traditional) earthy savouriness of sage and onion.
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Serves 6-8 -
Hands-on time 20 min. Oven time 25 min
Before you start
These stuffing balls are larger than usual and this helps keep them juicy inside and stops them drying out. Also, they’re kept fluffy and light by the fresh breadcrumbs which helps to create a more tender texture and also absorbs the moisture (and flavour) released from the onions and sausagemeat. Those juicy prunes add little bursts of sweetness, cutting through the rich meat. The result is pretty epic!
You can mix and shape the stuffing balls up to 24 hours in advance and keep them in the fridge – or freeze for up to a month. Defrost fully before cooking.
If you’re cooking for gluten-free guests, don’t be tempted to omit the bread as it’s crucial to the texture of the stuffing. Instead, whizz up a gluten-free bread roll and use that.
Nutrition
- Calories
- 222kcals
- Fat
- 13g (4.7g saturated)
- Protein
- 9.2g
- Carbohydrates
- 15g (5.5g sugars)
- Fibre
- 1.8g
- Salt
- 0.7g