This easy Christmas stuffing is packed with juicy sausage meat, sweet apricots, and crunchy chestnuts. It’s the perfect side dish for roast turkey or chicken and can be made ahead to save time on the big day!

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Ingredients Needed:

25 g Unsalted butter
1 Onion
450 g Pork sausages
50 g Dried apricots
90 g Cooked chestnuts (the vacuum-packed type)
50 g Breadcrumbs
10 g Fresh sage
Sea salt

How To Make Christmas Stuffing Recipe?

Preheat the Oven: Set the oven to 180°C.
Cook the Onion: Melt butter in a frying pan over medium heat. Add chopped onion and cook for 5-10 minutes until soft but not browned.
Prepare the Sausage Meat: Remove the skins from the sausages by slicing along the side and peeling them off. Place the sausage meat in a large mixing bowl.
Mix the Ingredients: Add the cooked onion (with the butter), apricots, chestnuts, breadcrumbs, sage, and a pinch of salt. Mix everything well using a spoon or your hands.
Fill the Dish: Spoon the mixture into a shallow ovenproof dish. Leave the top rough for a better texture.
Bake the Stuffing: Place the dish in the oven and bake for 45 minutes until golden brown and fully cooked.

Recipe Tips:

Use Fresh Sausages for the Best Flavor: Fresh, high-quality sausages with a high meat content will make the stuffing taste much better. Avoid sausages with too many added flavors, as they can overpower the dish.
Don’t Overmix the Stuffing: Mix the ingredients just until combined. Overmixing can make the stuffing dense instead of light and crumbly.
Leave the Top Rough for a Crispy Texture: Instead of smoothing the top, leave some uneven bits. This creates a crispy, golden-brown crust while keeping the inside soft.
Chop Ingredients Evenly: Make sure the onions, chestnuts, and apricots are chopped into small, even pieces. This helps them blend well into the stuffing and ensures even cooking.
Let It Rest Before Serving: After baking, let the stuffing sit for 5-10 minutes before serving. This helps the flavors settle and makes it easier to scoop without falling apart.

How To Store & Reheat Leftovers?

Refrigerate: Let the Christmas stuff cool down before storing it. Place it in an airtight container and keep it in the fridge for up to 3 days.
Freeze: After cooling, transfer the stuffing to a freezer-safe container. Freeze for up to 1 month.
Reheat: Heat a non-stick pan over medium heat. Add the stuffing and stir occasionally for 5-7 minutes until warm and slightly crispy.

Nutrition Facts:

Calories: 320 kcal
Total Fat: 22g
Saturated Fat: 8g
Cholesterol: 50mg
Sodium: 480mg
Potassium: 250mg
Total Carbohydrate: 18g
Dietary Fiber: 2g
Sugars: 4g
Protein: 14g

Try More Delia Smith Recipes:

Delia Smith Carrot Cake Recipe
Delia Smith Mincemeat Recipe

Delia Smith Christmas Stuffing Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

25 g Unsalted butter
1 Onion
450 g Pork sausages
50 g Dried apricots
90 g Cooked chestnuts (the vacuum-packed type)
50 g Breadcrumbs
10 g Fresh sage
Sea salt

Directions

Preheat the Oven: Set the oven to 180°C.
Cook the Onion: Melt butter in a frying pan over medium heat. Add chopped onion and cook for 5-10 minutes until soft but not browned.
Prepare the Sausage Meat: Remove the skins from the sausages by slicing along the side and peeling them off. Place the sausage meat in a large mixing bowl.
Mix the Ingredients: Add the cooked onion (with the butter), apricots, chestnuts, breadcrumbs, sage, and a pinch of salt. Mix everything well using a spoon or your hands.
Fill the Dish: Spoon the mixture into a shallow ovenproof dish. Leave the top rough for a better texture.
Bake the Stuffing: Place the dish in the oven and bake for 45 minutes until golden brown and fully cooked.

Notes

Use Fresh Sausages for the Best Flavor: Fresh, high-quality sausages with a high meat content will make the stuffing taste much better. Avoid sausages with too many added flavors, as they can overpower the dish.
Don’t Overmix the Stuffing: Mix the ingredients just until combined. Overmixing can make the stuffing dense instead of light and crumbly.
Leave the Top Rough for a Crispy Texture: Instead of smoothing the top, leave some uneven bits. This creates a crispy, golden-brown crust while keeping the inside soft.
Chop Ingredients Evenly: Make sure the onions, chestnuts, and apricots are chopped into small, even pieces. This helps them blend well into the stuffing and ensures even cooking.
Let It Rest Before Serving: After baking, let the stuffing sit for 5-10 minutes before serving. This helps the flavors settle and makes it easier to scoop without falling apart.