Sage and Onion Pork Stuffing.

This Sage and Onion Pork Stuffing recipe is delicious and packed full of flavour. I make it every year and it is always a huge crowd pleaser. It is the perfect accompaniment to Christmas or Thanksgiving Turkey or Chicken.

This is a really easy stuffing recipe, practically just an assembly job and is just incredibly delicious. It is my go to at Christmas and I make it way before and freeze ready for the big day. Pass me a Snowball....

*There is a full printable recipe card at the bottom of this post*

Ingredients

It is made with pork sausagemeat, apple sauce, smoked streaky bacon, sage, breadcrumbs and seasoning. I caramelise the onions in butter before adding.

The caramelised onions really take it to another level. Paired with the background sweetness from the apple sauce, sage and small kick from the black pepper this stuffing really delivers. I could not imagine Christmas without it.

• 3 large onions-caramelised
• 30 grams (1oz) fresh sage
• 900 grams (31.7oz) sausagemeat
• 100 grams (3.5oz) breadcrumbs
• 2 tsp fine sea salt or 1 and half tsp table salt
• half a tsp ground black pepper
• 200 grams (7oz) apple sauce from a jar or homemade stewed apples
• 30 grams butter
• 1 tbsp olive oil
• 10 rashers of smoked steaky bacon or lardons 300 grams (10.5oz)

Expert Tips

Being a natural flapper I am always about the make ahead. To that end in order to ease my stress levels I always make my stuffing a month or so ahead and then allow to cool before double wrapping in it's dish with clingfilm and then silver foil and freezing the christmas out of it. See below for exactly how to reheat.

I do strongly recommend that you get the best sausage meat that you can. Otherwise the texture is too soft and the flavour is not as good. You are looking for  a sausage meat with a high meat content.

If possible 80 % pork content. It should say on the side of the packet.

Because you get vastly different types of sausagemeat then it is important to try a tsp of the mixture by frying in oil to get your seasoning right. 

It's best to have a thickness of stuffing about 4 cm so choose your dish accordingly. Mine is 18 cm x 25 cm

Depending on the sausage meat that you use there may be fat showing at the edges when baked. Carefully drain this off.

Method

Chop the onions into half moons about 3 mm thick and place in a large pan with 1tbsp of olive oil and 30 grams of butter.

Cook until they turn a deep brown and caramelise. This takes at least 20 minutes over a medium heat.

I get all the ingredients ready now that the onions have caramelised and put them in a large mixing bowl.

I put them in my free standing mixer and mix them all together slowly with the paddle beater, I'm all about the easy. Alternatively you can use a wooden spoon or your hands.

Because you get vastly different types of sausagemeat then it is important to try a tsp of the mixture by frying in oil to get your seasoning right. Add more salt if required

All that remains is to put in your roasting dish. The right size dish is important and will affect the cooking time.

A larger dish will take less time than a smaller and therefore deeper stuffing mix.

Mine is 18cm x 26cm

I bake it in a preheated oven at 190 C/375 F/Gas Mark 5 for about 35-45 minutes. You want it golden brown with the crispy bits sticking up from the top of the stuffing a deeper brown.

If your sausage meat has produced a lot of fat then very carefully tip most of it away by tipping the dish gently up. You may need another pair of hands to help here.

Can I Freeze Pork Stuffing?

Yes you can. I do exactly this to get ahead for Christmas Day.

If freezing then allow to fully cool and double wrap in clingfilm and then silver foil before freezing for up to a month.

Allow to defrost in the fridge for 24 hours before reheating until piping hot 71 C. I do that covered in silver foil at 180 C/350 F/Gas Mark 4.

I take off the silver foil for ten minutes or so before it's ready to make sure the top is crispy.

Here are some more fabulous Christmas Dinner recipes

• Slow Cooker Gammon Joint
• Slow Cooker Gammon with Brown Sugar
• Slow Cooker Roast Beef
• Slow Cooker Roast Chicken
• Slow Cooker Red Cabbage
• Slow Cooker Dauphinoise Potatoes
• Roast Potatoes
• Mashed Potatoes
• Christmas Pudding
• Christmas Pavlova Wreath

Sage and Onion Pork stuffing

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This is the best sage and onion pork stuffing that I have ever had. Packed with the traditional flavours of Christmas stuffing it is super easy and makes incredible leftovers.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine English

Servings 12 people

Calories 400 kcal

Ingredients

 

MetricU S Customary

• 3 large brown onions or 4 medium
• 30 grams sage
• 100 grams breadcrumbs
• 2 tsps salt
• ½ tsp ground black pepper
• 900 grams pork sausagemeat
• 200 grams apple sauce
• 30 grams butter
• 2 tbsps olive oil
• 10 rashers smoked streaky bacon chopped (I use scissors)

Instructions

 

• Slice the onions into thin half moons and place in a sauce pan with the butter and olive oil. Fry gently for about 20/25 minutes until the onions become caramelised and brown. Preheat your oven to 190 C.
• Strip the leaves from the stems of the sage and slice finely. Put all the ingredients including the sage into a large mixing bowl and mix well.

  I use my free standing mixer or my hands as it's really the easiest way as it is a heavy mixture. I then fry a little sample pattie of the mix to check for seasoning. Add more seasoning if required.
• Tip into your roasting tray and smooth out evenly. It's best to have a thickness of stuffing about 4 cm so choose your dish accordingly.
• Bake in the oven for about 35-45 minutes. You want it golden brown with deeper brown crispy bits on top that stick up.

  Keep an eye on it to ensure it doesn't catch. Put a silver foil hat on it if it does so before the cooking time is up. Of course different dishes will result in differing cooking times. If in doubt use a probe, the stuffing should have reached 71 C.
• If you are freezing ahead of the big day then allow to cool completely before covering well in silver foil and putting inside a carrier bag. Place in the freezer before defrosting completely and reheating.
• Apply to Got Ahead Face.

Notes

Because you get vastly different types of sausagemeat then it is important to try a tsp of the mixture by frying in oil to get your seasoning right. 

It's best to have a thickness of stuffing about 4 cm so choose your dish accordingly. Mine is 18 cm x 25 cm

Being a natural flapper I am always about the make ahead. To that end in order to ease my stress levels I always make my stuffing a month or so ahead and then allow to cool before double wrapping in it's dish with clingfilm and then silver foil and freezing the christmas out of it. 

I do strongly recommend that you get the best sausage meat that you can. Otherwise the texture is too soft and the flavour is not as good. You are looking for  a sausage meat with a high meat content.

If possible 80 % pork content. It should say on the side of the packet.

Depending on the sausage meat that you use there may be fat showing at the edges when baked. Carefully drain this off.

Nutrition

Calories: 400kcal | Carbohydrates: 12g | Protein: 15g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1067mg | Potassium: 312mg | Fiber: 1g | Sugar: 4g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg

All nutritional information is approximate and intended only as a guide.

Keyword christmas, Pork stuffing

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