Christmas Stuffing Recipe

Ben Carraoli

I absolutely love how the kitchen smells when I’m making this Christmas stuffing—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.

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Prep Time 15

Cook Time 35

Servings: 8

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.

Notes

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.