Meet your must-have Christmas side dish! Constructed with Sausage, Apricot, and Chestnut Stuffing. It is SO GOOD, it will be the star of the show! Also perfect for a special roast dinner at any time of the year.
What is your favorite part of Christmas lunch? After the roast potatoes, the stuffing is mine.
To me, it should be very tasty, with the texture of high-quality sausage meat, but with bits of crunch and fruit. I love a crunchy top and a soft, flavorful center.
This recipe is so easy AND you can prepare it ahead of time, leaving you precious time in the kitchen when everything else is going on!
It’s a wonderful addition to your holiday menu, but also for special dinners throughout the year. And it’s just as good (maybe even better?) sliced cold in a sandwich the next day.
It’s so simple but so unique – you can’t say much better than that for the humble side dish! For more inspiration on holiday sides, check out this guide from BBC Good Food.
Why You’ll Love This Easy Stuffing Recipe
- ⭐️ So quick and easy to whip up.
- ⭐️ Fruity and full of flavor with apricots and chestnuts.
- ⭐️ Easy to make in advance to save time on Christmas Day.
Get the Christmas Cookbook!
This recipe is from my ‘What’s for Christmas Dinner?’ book.
Sarah’s Notes
For me, Christmas dinner (and all dinners) is about getting the most out of the corners we can cut and finding an easy win when we make the best food we can.
This Christmas Dinner Recipe checks that box. Growing up in the 80’s, the stuffing I was most familiar with came from a box. This homemade version is something else entirely.
I wanted to find a side dish that was delicious and special but achievable, which is why I made sure it could be made ahead of time. I hope you like it!
Homemade Stuffing Recipe Ingredients
- Butter – Go with unsalted butter for better control of saltiness.
- Onions – Peeled and finely chopped for even distribution.
- Sausage – Use high-quality pork sausages with high meat content, or buy sausage meat directly from the butcher.
- Dried Apricots – Quartered to distribute sweetness throughout the stuffing.
- Chestnuts – Pre-cooked vacuum-packed chestnuts work perfectly here.
- Breadcrumbs – I love Panko for extra crunch, but fresh white breadcrumbs work too.
- Fresh Sage – Finely chopped for that classic festive flavor.
- Sea Salt & Black Pepper – To taste.
How to Make Sausage Stuffing
- Prep the Onions: Place the butter and onion in a small saucepan and cook for 5-10 minutes until softened but not coloured. This adds sweetness and moisture.
- Prepare the Meat: Remove the skin from the sausages. Place the sausage meat in a large bowl with the cooked onions (and the butter they were cooked in).
- Add Flavor: Add the quartered apricots, chopped chestnuts, Panko breadcrumbs, fresh sage, salt, and pepper to the bowl.
- Mix Well: Mix everything until well combined. You may need to use clean hands to ensure it’s evenly distributed.
- Shape: Pour the mixture into a shallow ovenproof dish. Don’t smooth the top; the lumps and bumps will give it a nice crispy shape.
- Bake: Bake in the preheated oven (180°C fan / 200°C / Gas Mark 6) for 45 minutes, until cooked through and golden brown on top.
How to Make Ahead of Time
Follow method step 5 (Shape). Cover and refrigerate for up to 48 hours.
When you are ready to cook, follow step 6 (Bake), but remember that it may take an extra 5-10 minutes in the oven if it comes straight out of the fridge.
To Freeze:
Prepare the recipe up to step 5, cover tightly, and freeze for up to 1 month. Allow to thaw completely in the refrigerator before baking as in step 6.
Substitutions & Variations
- Dried Fruit – You can replace the apricots and chestnuts with other dried fruits like cranberries or prunes if you like. That’s why this stuffing is so versatile!
- Dried Sage – You can use dried sage instead of fresh. Add it with the onions and butter when frying to rehydrate it and release flavor.
- Breadcrumbs – If you don’t have Panko, use stale white bread blitzed in a food processor.
Leftovers & Storage
In the Refrigerator: You can store this recipe in the refrigerator for 3 days in an airtight container.
How to Reheat: It’s best eaten cold in sandwiches, or you can heat it thoroughly, covered in the oven or microwave, before serving.
Can You Freeze Stuffing? Yes! Wait until it cools completely, then wrap tightly and freeze for up to 3 months. Thaw well before reheating.
Frequently Asked Questions
Use good quality sausages that have a high meat content. I usually use plain pork without too many other flavors because we add so much to the recipe. You can also use the same weight of sausage meat from the supermarket or butcher.
I prefer baking this stuffing in its own dish because I really like the crispy edges it gets. Stuffing inside the turkey can sometimes remain soggy and affects the cooking time of the bird.
We traditionally eat it for Christmas lunch with Roast Turkey and Cranberry Sauce. It also pairs beautifully with Spicy Korean Carrot Salad for a modern twist, or classic roast potatoes and gravy.
Yes! Make sure your sausage meat is gluten-free, and use gluten-free breadcrumbs (like gluten-free Panko) to make this gluten-free stuffing.
In the United Kingdom, it is traditionally known as ‘stuffing’ for turkey, often made with sausage meat. In the United States, it is enjoyed at Christmas and Thanksgiving, and is generally a baked dish with herbs, celery, and onions, often called ‘dressing’.
This serves about 6 people as a side dish. Feel free to double the recipe for larger gatherings, but be aware that the cooking time may vary slightly.
Let me know how you get on and what you think of this recipe. Please share your thoughts using the ⭐️ below.
I also LOVE to see your culinary creations. If you want to share yours with me, you can tag me on Instagram (@tamingtwins).
Prevent your screen from going dark
- Preheat the oven to 180°C fan / 200°C / Gas Mark 6.
- Place the butter and onion in a small saucepan and cook for 5-10 minutes until softened but not coloured.
- Remove the skin from the sausages. Place the sausage meat in a large bowl with the cooked onions (and butter) and all remaining ingredients. Mix until well combined.
- Pour the mixture into a shallow ovenproof dish. Don’t smooth the top; the lumps and bumps will give it a nice crispy shape.
- Bake in the oven for 45 minutes, until cooked through and golden brown on top.
Have you made this recipe? Click here to let us know how it goes and rate it ⭐️! Your feedback helps us make food you’ll love.
Oven Temperature: If you are roasting potatoes at a higher temperature (200°C+), that’s fine, but check the stuffing earlier as it may cook faster.
Freezing: Prepare up to step 4, cover tightly. Freeze for up to 1 month. Thaw completely before baking.
Sausage: Use good quality sausages. Plain pork works best as the other ingredients add plenty of flavor.
Chestnuts: Pre-packaged, pre-cooked chestnuts are widely available in supermarkets, especially around Christmas.
Servings: This makes enough for 6 people. Double the recipe for larger crowds, adjusting cooking time slightly.
Carbohydrates: 23.5g
Protein: 11.2g
Fat: 22.8g
Saturated Fat: 9.2g
Sodium: 1080mg
Fiber: 4.3g
Sugar: 9.1g
Nutritional information is calculated automatically, so it should only be estimated. Nutritional values are per portion unless otherwise stated.
You Might Also Like
- Sweet Potato Turkey Sausage Breakfast Sheet Pan – A healthy breakfast option using turkey sausage.
- Shells Stuffed With Spinach, Ricotta & Sausage – A delicious pasta dish featuring savory sausage.
- Festive Chestnut Cake Recipe – A rich and airy cake perfect for Christmas celebrations.
- Spicy Korean Carrot Salad – A crunchy Asian side dish to balance heavy meals.