About this recipe:A simple sausage stuffing that's incomparably moist. You can use nearly any tasty, seasoned sausage here, but chipolatas work particularly nicely.
450g chipolata sausages, casings removed (or other sausagemeat)
165g butter or margarine, melted
125g chopped onion
175g chopped celery
275g white bread cubes
3 teaspoons poultry seasoning
1/4 teaspoon ground black pepper
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Method Prep:20min › Cook:40min › Ready in:1hr
Cook the sausagemeat in a frying pan over medium high heat, crumbling it with a wooden spoon. Once browned and no longer pink, remove from the heat. Drain away the fat in the pan and place in a measuring jug.
Melt the butter or margarine, then add to the measuring jug with the sausage dripping, stopping when it reaches 225 to 250ml. If there was not enough dripping from the sausage, use additional butter or margarine.
Place the dripping-butter mixture in the frying pan over medium heat. Add onion and celery and cook till softened, but not browned. Stir in a third of the bread cubes; transfer mixture to a large bowl, then add remaining bread, along with the seasonings.
Use the stuffing to stuff your turkey and roast as instructed in your turkey recipe.
You can also bake the stuffing in a greased baking dish placed in a water bath and covered in foil. Bake at 180 C / Gas 4 for about 1 hour, uncovering for the last 10 minutes to brown the top.