Apple, Chestnut and Sage Stuffing Recipe | Abel & Cole

Apple, Chestnut and Sage Stuffing

Cooking time
Serves6-8 people

Stuffing is versatile, so use what you have. This one goes with all poultry and meat. And it's jolly good with an Abel & Cole turkey. You can make it (but not bake it) a day ahead. (Refrigerate it and bring it to room temp before cooking.)

1 rating


  • 450g sausage meat
  • 1 mug of breadcrumbs
  • 4 tbsp freshly chopped sage
  • An apple, peeled, cored and finely diced or grated
  • 1 onion, finely chopped or grated
  • 1 mug of crumbled, cooked chestnuts
  • 2-3 tbsp apple juice, cider or brandy
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1. Put all the ingredients in a big bowl. Mix. Pop it into the turkey (not the bowl...) just before the turkey goes in the oven on Christmas day. Leave a bit of a gap in the cavity - make stuffing balls with any leftovers.
2. Or, do it separately in a baking dish (about 5-6cm deep). Pop some sage leaves on the top. Bake for 30 mins at 200°C/Gas 6, or till golden and cooked through.
3. You can also place a bit of stuffing under the skin of your bird and roll the remaining stuffing in balls, which you can roast alongside your bird.
4. The stuff Christmas dinner dreams are made of.
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