Sausage & Bramley stuffing

Method 1

Ingredients

1 tbsp olive oil

1 celery

stick, finely chopped

1 large onion

chopped

2 x 400g packs meaty Cumberland sausages

1 Bramley apple

peeled and chopped (about 325g)

85g fresh white breadcrumbs

2 tbsp chopped fresh sage

5 tbsp chopped fresh parsley

plus extra to serve (optional)

1 large egg

10 rindless streaky bacon

rashers

step 1

Heat the oil in a large pan, add the celery and onion, and cook for about 5 mins until starting to soften. Tip into a bowl to cool while you remove the sausagemeat from the skins. Add the apple, sausagemeat, breadcrumbs, herbs, egg and seasoning. Mix well – the easiest way is to knead it together in the bowl with your hands. Use 1/4 to stuff the neck cavity of the turkey (see 'Goes well with')

step 2

For the remainder, line a 900g loaf tin with 8 rashers of streaky bacon, spoon in the stuffing, lift the bacon over and cover with the last 2 rashers. Heat oven to 180C/160C fan/gas 4 and bake the stuffing for 40-50 mins. Can be made ahead up to this point and chilled for 2-3 days. Turn out onto a baking-parchment-lined baking tray and return to the oven (once the turkey has come out) at 220C/200C fan/gas 7 for 15-20 mins more to brown the bacon. If chilled, reheat at the lower temperature for 45 mins, covered in foil, then turn out for the extra 15 mins at the higher temperature. Allow to stand, then scatter with parsley (if you like), slice and serve.

Method 2

🍏 Sausage & Bramley Stuffing

✅ Ingredients (Serves 6–8 as a side):

500g good-quality sausage meat or sausages with skins removed

1 large Bramley apple, peeled, cored, and finely chopped

1 onion, finely chopped

1 garlic clove, minced (optional)

100g fresh breadcrumbs (about 2–3 slices of bread, blitzed)

1 egg, beaten

1 tbsp chopped fresh sage or 1 tsp dried sage

1 tsp thyme leaves (optional)

Salt & pepper, to taste

Oil or butter, for cooking

👩‍🍳 Instructions:

1. Preheat oven:

To 180°C (350°F) or 160°C fan.

2. Cook the aromatics:

Heat a little oil or butter in a pan.

Sauté the onion (and garlic if using) for about 5 minutes until soft but not browned.

Set aside to cool slightly.

3. Mix the stuffing:

In a large bowl, combine:

Sausage meat

Cooked onion/garlic

Chopped Bramley apple

Breadcrumbs

Herbs

Beaten egg

Salt & pepper

Mix well (hands work best here) until everything is evenly combined.

4. Bake:

Option 1 – as a tray bake:

Press into a greased baking dish or tray.

Bake uncovered for 30–40 minutes, or until golden and cooked through.

Option 2 – as stuffing balls:

Shape into golf ball-sized portions.

Place on a lined baking tray.

Bake for 25–30 minutes until browned and cooked through.

📝 Tips:

Make ahead: Prepare and refrigerate up to 24 hours before baking.

Texture boost: Add chopped nuts like walnuts or chestnuts for crunch.

Extra fruitiness: Add a few chopped dried cranberries or sultanas for a festive twist

Comments

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