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Side dish • Savoury

Heather’s Sage and Sausage Stuffing

Heather Doyle, Habanero Consulting Inc.
Heather Doyle

Project Manager

This recipe is special because (for me) it is what differentiates Christmas dinner from a regular year-round meal. Sage is the magic ingredient – I love the velvety texture of the fresh sage and its distinct aroma evokes happy memories of past family Christmases. My inspiration for this recipe comes from “𝘋𝘦𝘭𝘪𝘢 𝘚𝘮𝘪𝘵𝘩’𝘴 𝘊𝘰𝘮𝘱𝘭𝘦𝘵𝘦 𝘊𝘰𝘰𝘬𝘦𝘳𝘺 𝘊𝘰𝘶𝘳𝘴𝘦,” which I use, without fail, each year to source the turkey cook times. Delia also says, “I firmly believe that the whole idea of stuffing a large bird like a turkey is to help counteract the drying-out process during the cooking.” The stuffing also adds must-have zest to the following days’ turkey sandwiches.

Sage and Sausage Stuffing


  • 4 heaping tablespoons breadcrumbs
  • 1 large onion, finely chopped
  • 1 packet/big bunch of fresh sage leaves, chopped (or 1 heaping tablespoon dried sage)
  • 2 pounds pork sausage meat
  • Salt and pepper


Step 1

Break pork sausage meat into small pieces and sauté in a large pan (defrost first if using frozen) until it is cooked.

Step 2

Add the chopped onion and cook for a few more minutes until the onion is translucent.

Step 3

Add the breadcrumbs, sage and salt and pepper and mix together until evenly distributed.

Step 4

Leave to cool, then put the stuffing inside the turkey cavity before the turkey goes in the oven (tip: make the stuffing the night before).

Step 5

When the turkey is cooked, scoop out the stuffing into a serving bowl.

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