Sausage and chestnut stuffing


24 people made this

About this recipe: Packed with flavour and texture, this stuffing is low in fat and high in fibre and carbohydrate. Stuffed into a bird, or baked alongside, it enables you to serve smaller portions of meat – with lots of vegetables – which means your meal will be in the right, healthy proportions. If you have a large bird, just increase the quantity of stuffing.

Norma MacMillan

Serves: 6 

  • 100 g (3½ oz) premium high-meat-content pork sausages
  • 100 g (3½ oz) cooked or vacuum-packed chestnuts, finely chopped
  • 2 shallots, finely chopped
  • 75 g (2½ oz) fresh breadcrumbs
  • 1½ tbsp chopped fresh sage
  • 1 egg, beaten
  • salt and pepper

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Remove the sausage meat from the skins and put into a bowl. Add the chopped chestnuts and shallots and mix into the sausage meat. Add the breadcrumbs, sage, egg and some seasoning and mix thoroughly.
  2. Stuff into the neck end of a chicken or turkey, shaping any leftover stuffing into walnut-sized balls to cook separately. If you have made stuffing balls, arrange them on a lightly oiled baking tray and put into the oven for the last 30 minutes of the bird's cooking time.
  3. Alternatively, put all of the stuffing into a lightly greased ovenproof dish, about 17.5 cm (7 in) in diameter, spreading it out evenly and packing it down. Bake in a preheated oven at 200°C (400°F, gas mark 6) for 40 minutes.

Some more ideas

Substitute canned unsweetened chestnut purée for the chopped chestnuts. * Use wholemeal breadcrumbs to boost the fibre content.

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Reviews (1)


Didn't think the sage and onion stuffing recipe my family have loved for the last 30 years could be eclipsed.... It has ! This will be a firm favourite from now on ! Quick tip if using fresh chestnuts, boil for 5mins, take out of water one at a time to prepare, place flat side down on chopping board, cut in half and squeeze out cooked chestnut. ( use a teaspoon handle to extract final bits ), then process to a fine consistency. - 26 Dec 2013

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