How to make stuffing

You can make the stuffing a day ahead and keep in the fridge to lighten the load on cooking day, or you can cook it on the day. Alternatively, the stuffing can be cooked in a dish, cooled, kept in the fridge overnight and reheated the following day. The prepared stuffing can also be frozen for use at a later date. 

How to make stuffing

Sage and onion stuffing

The recipe from BBC Good Food for sage and onion stuffing has received overwhelmingly positive reviews from readers and cooks.


  • 2 onions, sliced
  • 25g butter
  • 1 small Bramley apple, peeled, cored and diced
  • 2 x 400g packs meaty Cumberland sausages, meat removed from their skins
  • Handful sage leaves, chopped, plus extra for topping
  • 140g granary breadcrumbs


Fry two sliced onions in 25g butter for 5 minutes, then add 1 small diced Bramley apple and cook briefly.

Cool the mixture, then mix together with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.

The mixture can be used to stuff the neck end of the bird, then roll any leftover bits into balls.

Alternatively, pack the whole mixture into a 1kg load tin and top with extra sage leaves. Bake with turkey for 30-40 minutes and pack with extra sage leaves.

Bake with turkey for 30-40 minutes. Drain off any fat and serve sliced.


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Apricot and hazelnut stuffing


  • 2 large onions, chopped
  • 50g butter
  • 50g hazelnuts, roughly chopped
  • 140g ready-to-eat dried apricot, chopped
  • 175g fresh white breadcrumbs
  • 20g pack parsley, chopped
  • Finely grated zest of 1 lemon
  • 1 egg, beaten
  • Olive oil, for drizzling

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Fry onions in the butter. Store in nuts and fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest.

Mix in the egg and season. Use half to stuff the neck end of the turkey, shape the rest into balls. Put the balls in a buttered baking dish, then drizzle with oil.

Bake for 30 minutes until golden, or roast them around the turkey.

Vegan stuffing


  • 2 tbsp linseeds
  • 1 red onion, halved
  • 1tbsp olive oil, plus extra for the tray
  • 200g mixed nuts of your choice (BBC Good Food used a mix of pecans, hazelnuts and pistachios)
  • 400g can cooked green lentils in water, drained
  • 50g breadcrumbs (check the pack for vegan variety)
  • Small bunch sage, chopped
  • 1 small apple, grated



Put the linseeds in a small bowl and mix with 2tbsp water, then set aside for 5-10 minutes until the water thickens to a gluey consistency.

Meanwhile, put the onion in a food processor and whizz until finely chopped. Heat the oil in a frying pan, tip in the onion and cook for 5 minutes until softened.

Tip the nuts into the food processor and whizz until coarsely chopped. Sprinkle 3 tbsp of the nuts over a plat and set aside.

Add the lentils, breadcrumbs, sage, apple, soaked linseeds and any liquid in the bowl, chopped onions and plenty of seasoning to the processor.

Pulse to blend the mixture until just combined – don’t chop too finely or the stuffing will lose its nice nutty texture. Oil and line a baking tray with foil. Remove the blade from the processor and oil your hands.

Scoop out walnut-sized chunks of stuffing, roll into balls, then roll on the plate of chopped nuts to coat. Place on the prepared baking tray.

Heat oven to 200C/180C fan/ Gas 6. Bake for 25-230 minutes until the nuts are a little darker and the balls have firmed up slightly – they will be softer than traditional stuffing balls but will firm up after a few minutes cooling.

If you’re cooking from frozen, bake for 35-40 minutes.

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