Sausage Bacon Pineapple & Bramley Apple Stuffing

  • Servings : 8
  • Prep Time : 25m
  • Cook Time : 60m
  • Ready In : 1:25 h

This recipe will provide you with enough to stuff the Christmas turkey and also make a tasty stuffing loaf. Nom nom nom…


  • 1 tbsp olive oil
  • 1 large onion
  • 800g sausage meat - if you cant source sausage meat 2 packs of sausages will do fine, remove the skins.
  • 1 Bramley apple peeled and chopped
  • 85g fresh white breadcrumbs
  • 2 tbsp chopped fresh sage
  • 5 tbsp chopped fresh parsley
  • 1 large egg
  • 2 slices of chopped pineapple
  • 10 rindless streaky bacon rashers


Step 1

Heat the oil in a large pan, add the onion, and cook for about 5 mins until starting to soften. Tip into a bowl to cool then add the apple, chopped pineapple , sausage meat, breadcrumbs, herbs, egg and seasoning. Mix well – the easiest way is to knead it together in the bowl with your hands. Use 1/4 to stuff the neck cavity of the turkey.

Step 2

For the remainder, line a loaf tin with 8 - 10 rashers of streaky bacon, spoon in the stuffing, lift the bacon over and cover with the last 2 rashers. Heat oven to 180C/160C fan/gas 4 and bake the stuffing for 40-50 mins. Can be made ahead up to this point and chilled for 2-3 days. Turn out onto a baking-parchment-lined baking tray and return to the oven (once the turkey has come out) at 220C/200C fan/gas 7 for 15-20 mins more to brown the bacon. If chilled, reheat at the lower temperature for 45 mins, covered in foil, then turn out for the extra 15 mins at the higher temperature. Allow to stand, then scatter with parsley (if you like), slice and serve.

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