Name: Christmas Stuffing Recipe
Prep time: 15 min
Cook time: 35 min
Ingredients: 500 g sausage meat — provides the rich meaty base and flavour. I used good quality pork sausage meat.; 2 onions; 2-3 tbsp chopped fresh sage (or 2 tsp dried sage — sage adds that classic Christmas herby note. Fresh is best if you can get it.); 1 tsp chopped fresh thyme (or ½ tsp dried thyme — thyme gives a subtle aromatic lift.); 200 g fresh white breadcrumbs — breadcrumbs bind everything and soak up the sausage juices. I always make my own or choose fresh ones rather than dry packet ones for better texture.; 2 large eggs (beaten — the eggs help bind the stuffing so it holds together.); Salt and pepper to taste — essential seasoning.; 2 tbsp chopped fresh parsley — adds a fresh green brightness.; 50 g melted butter — gives richness and also helps bring flavour into the mixture.; 1 tbsp finely chopped fresh parsley — extra brightness and colour.

Do Share Recipe

Christmas Stuffing Recipe | Easy Holiday Side Dish

I absolutely love how the kitchen smells when I’m making this Christmas stuffing Recipe—it immediately puts me in the festive mood. I started with the classic blend of sausage meat, onions, herbs and breadcrumbs, then added a few little tweaks I picked up along the way. The result? A richly flavoured, comforting stuffing that can stand alongside your roast or shine as the side star.

When I finally took that first bite, I knew I’d nailed it. If you’re looking for a recipe that gives the big Christmas dinner flavour and the “wow” factor without too much fuss, you’re in the right place. You can also enjoy a Mexican Chicken Casserole Recipe if you want a tasty alternative for family meals.

Ingredients

Here are the ingredients I used — including why each one matters (and a pro tip or two from me):

500 g sausage meat — provides the rich meaty base and flavour. I used good quality pork sausage meat.
2 onions, finely chopped — onions soften and caramelise to add sweetness and depth. I find fresh onions give better flavour than frozen ones.
2-3 tbsp chopped fresh sage (or 2 tsp dried sage) — sage adds that classic Christmas herby note. Fresh is best if you can get it.
1 tsp chopped fresh thyme (or ½ tsp dried thyme) — thyme gives a subtle aromatic lift.
200 g fresh white breadcrumbs — breadcrumbs bind everything and soak up the sausage juices. I always make my own or choose fresh ones rather than dry packet ones for better texture.
2 large eggs, beaten — the eggs help bind the stuffing so it holds together.
Salt and pepper to taste — essential seasoning.
2 tbsp chopped fresh parsley — adds a fresh green brightness.
50 g melted butter — gives richness and also helps bring flavour into the mixture.
1 tbsp finely chopped fresh parsley — extra brightness and colour.

You might also like trying this Buttery Garlic Fried Chicken for a rich, indulgent addition to your dinner.

Note: Serves ~6–8 people

Variations

If you’d like to mix things up or accommodate dietary needs, here are some good alternatives:

For a dairy-free version: omit the butter and use 2 tbsp olive oil instead — you’ll still get richness, just with a different flavour.
For a gluten-free version: use gluten-free breadcrumbs (or make your own from gluten-free bread) instead of regular breadcrumbs.
To add extra flavour: stir in 50 g cooked chestnuts (chopped), or ½ cup dried cranberries and a little orange zest — this gives the stuffing a festive sweet-savory twist.
For a vegetarian alternative: replace the sausage meat with a well-seasoned mixture of cooked mushrooms and lentils, then proceed with the rest of the ingredients as normal.

Cooking Time

Here’s how long this takes (from my experience):

Prep Time: ~15 minutes (chopping onions, herbs, mixing ingredients)
Cooking Time: ~35 minutes (baking until golden and cooked through)
Total Time: ~50 minutes

Equipment You Need

A large mixing bowl — to combine all the ingredients evenly.
A frying pan — to gently cook the onions and sage before mixing (this helps mellow the onions).
A baking dish (about 20 × 30 cm) — to bake the stuffing so it gets a golden crust and holds well.
A spoon or spatula — for mixing the ingredients together thoroughly.
An ovenproof lid or foil — to cover the dish if you want to keep it moist or finish off crisping.

How to Make Christmas Stuffing?

Step 1: Pre-cook the onions and herbs

Start by gently frying the chopped onions in a little butter or oil until they become soft and translucent — this takes about 8–10 minutes. Add the chopped sage and thyme, stirring for a minute so the flavours release. This step ensures the herbs don’t taste raw and the onions add sweetness.

Step 2: Combine the main mixture

In your mixing bowl, put in the sausage meat, breadcrumbs, beaten eggs, chopped parsley, melted butter and seasoning. Then add the cooled onion-herb mixture and stir everything until it’s evenly mixed. Making sure the breadcrumbs soak up the juices helps the stuffing hold together.

Step 3: Transfer and bake

Spoon the mixture into your greased baking dish and smooth the top. Bake in a pre-heated oven (about 180 °C/350 °F) for ~30–35 minutes until the top is golden and the sausage meat is cooked through (internal temperature safe). Remove and let it rest for a few minutes before serving so it holds its shape nicely.

Additional Tips for Making This Recipe Better

Here are some of my personal tips from making this stuffing several times:

I always use fresh breadcrumbs or make my own — they absorb juices better and the texture is nicer than old dry breadcrumbs.
I make sure the sausage meat is at room temperature before mixing — it blends better and cooks more evenly.
I use fresh herbs whenever I can — the flavour difference is really noticeable compared to dried.
I let the stuffing rest for 5 minutes after baking — this helps it firm up slightly and makes it easier to cut or serve cleanly.
I often sprinkle a few fresh sage leaves on top just before sending them to the table — it adds aroma and a nice rustic look.

How to Serve Christmas Stuffing?

Serve this stuffing inside your roast turkey, chicken, or pork if you like. Alternatively, serve it in a separate baking dish so everyone can help themselves. Garnish with a sprig of fresh sage or parsley on top for colour.

If you want a crispier texture, you can bake it uncovered for the last 5 minutes so the top goes golden and crunchy. On the side, I like to offer gravy or a dollop of cranberry sauce — it adds contrast in flavour and ties everything together

Nutritional Information

Here are approximate nutritional values per serving:

Calories: ~320 kcal
Protein: ~15 g
Carbohydrates: ~20 g
Fat: ~20 g

Make Ahead and Storage

Storage: After cooking, allow the stuffing to cool, then cover and refrigerate. It will stay fresh for up to 2 days in the fridge.
Freezing: You can freeze the cooked stuffing in an airtight container or freezer bag for up to 1 month. To re-use, thaw overnight in the fridge and then reheat in the oven at 180 °C until fully warmed through.
Reheating: Preheat your oven to 180 °C, cover with foil to prevent drying and heat for about 15–20 minutes (or until piping hot). Remove the foil for the last 5 minutes if you’d like to crisp up the top again.

Why You’ll Love This Recipe?

Here are a few reasons I think this recipe ticks all the boxes:

It’s super easy to prepare — you mix everything in one bowl and bake.
It offers versatility — works as a stuffing for meat or as a side dish.
There are dietary options — with simple adjustments you can make it gluten-free, dairy-free or vegetarian.
The flavour is rich and comforting — sausage meat, herbs and onions create that classic festive taste.
It gives you presentation flexibility — you can serve it in the baking dish, roast inside meat, or turn into stuffing balls for a twist.

I hope you’ll enjoy making this Christmas stuffing as much as I did. It’s one of those recipes that feels like a warm hug on a plate — perfect for holiday gatherings or any time you want a feast. If you try it, let me know how it turns out, and feel free to tweak it to your taste. Happy cooking and merry feasting!

Ben Carraoli