Recipe: Tasty Sage, onion, sausage and chestnut stuffing for your Christmas dinner

Sage, onion, sausage and chestnut stuffing for your Christmas dinner. Put a frying pan on a medium heat, add the vegetable oil to the pan, followed by the chopped onion. Turn off the heat and transfer the contents of your pan into a large bowl and add in the breadcrumbs. Our quick and easy sausagemeat stuffing balls are flavoured with cranberry, chestnut, sage and onion, a must make side dish for any roast dinner.

Stir in the sausage, parsley, thyme and pepper. Add bread cubes and chestnuts; toss to coat. The best chestnut stuffing recipe for Christmas dinner. You can have Sage, onion, sausage and chestnut stuffing for your Christmas dinner using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Sage, onion, sausage and chestnut stuffing for your Christmas dinner

1. It's 210 of x g sage and onion stuffing mix (or dry bread crumb).
2. Prepare 425 ml of boiling water.
3. Prepare 1 of x large white onion.
4. It's 2 of x apples grated.
5. It's 1 of x small bunch sage (or other herb of your choice).
6. Prepare 440 of x g sausage meat.
7. Prepare 40 of x g butter.
8. You need 200 of x g chestnuts.
9. It's to taste of salt and pepper.

Add the sausage meat, apricots, sage, breadcrumbs, chestnuts, lemon zest and seasoning and refrigerate until you're ready to cook. It is delicious and always a hit! I first got the recipe from a little recipe booklet that was stuck on the top of the French chestnuts Williams Sonoma sells - which, by the way, is the way to go. Peel and quarter chestnuts; set aside.

Sage, onion, sausage and chestnut stuffing for your Christmas dinner step by step

1. Add boiling water to stuffing mixture and stir, while this mixture cools and thickens chop the onion..
2. Sweat onions but don't brown then add to the bread mixture and stir.
3. If using sausages score and remove the skin, pick the sage leaves and then chop..
4. Combine sage with stuffing mix, grate the apple and add that, mix.
5. Add the sausage and mix followed by the chestnuts.
6. Season with salt and pepper then form into a baking dish.
7. Or you can form a large log shape on greased baking parchment and roll like a Christmas cracker then surround with a couple of layers of tin foil..
8. Form the log tight, garnish the top of the stuffing with some extra sage leaves or cranberries for example, drizzle with olive oil and bake at 190c for about 30 minutes. In the last image you can see the oven dish stuffing with a lovely golden crust.
9. The log stuffing should be made a day or 2 ahead of time so that you can unwrap it when cold and carve, just make sure the slices are at least a couple of cm thickness.
10. Arrange slices of stuffing on a baking tray and re-heat until nice and toasty, the 2nd image shows the sliced stuffing and the 3rd image shows the oven dish stuffing https://www.youtube.com/watch?v=tEHlNwpbZG4.

Melt butter in a large skillet over medium heat. From an umami-bomb sausage meat stuffing to bacon and sage balls, try our top Christmas stuffing to serve with your main meal. If you love stuffing don't just stop at one. Cook one inside the turkey to help keep it juicy, then cook another separately. For a Christmas twist, try adding a handful of chopped cooked chestnuts and dried cranberries along with the sausagemeat.