This delicious turkey stuffing by Jamie Oliver is packed with festive flavors! Made with golden onions, sage, cranberries, chestnuts, and juicy sausagemeat, it’s crispy on the outside and soft inside. A touch of clementine zest and cider makes it extra special. Swap the cider for wine or whisky, or keep it booze-free—your choice!
Ingredients Needed
- 6 onions
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 bunch (30g / 1 oz) fresh sage
- 1 whole nutmeg, for grating
- 100g / 3.5 oz dried sour cranberries
- 180g / 6.3 oz chestnuts
- 100g / 3.5 oz dried apple
- 2 clementines
- 330ml / 1⅓ cups dry cider
- 800g / 1¾ lbs stale bread
- 1kg / 2.2 lbs higher-welfare pork sausagemeat
How To Make Turkey Stuffing
- Preheat the oven: Set the oven to 190ºC/375ºF/gas 5.
- Prepare the onions: Peel and quarter them, then blitz in a food processor with a pinch of sea salt until finely chopped.
- Cook the onions: Heat 2 tbsp of olive oil and the butter in a large pan over medium heat. Tear in the sage leaves (save the stalks for the turkey trivet) and grate in half of the nutmeg. Once the sage is crispy, add the onions and cook for 15 minutes until golden and sweet.
- Add festive flavors: Stir in the cranberries and crumble in the chestnuts. Thinly slice the dried apples and add them to the pan with a big pinch of salt and black pepper.
- Add the clementine zest and cider: Finely grate in the zest of both clementines (save one for step 8) and pour in the cider. Let it bubble away until shiny, then leave to cool completely.
- Make the breadcrumbs: Tear the stale bread into small chunks and blitz in a food processor to make breadcrumbs. Transfer to a large baking tray or dish.
- Mix the stuffing: Add the cooled onion mixture to the breadcrumbs. Use clean hands to scrunch and mix everything together.
- Shape the stuffing: Press half of the mixture into an oiled bundt tin or baking dish.
- Add the sausagemeat: Mix the remaining stuffing with the sausagemeat, adding a pinch of salt and black pepper. Scrunch together until well combined.
- Prepare for baking: Take one-third of the stuffing and place it in a baking dish. Cut one of the zested clementines in half and press it, skin-side down, into the center. Use the remaining stuffing for your turkey.
- Bake the stuffing: Place both dishes in the oven and bake for 50 minutes, or until bubbling and crispy. If cooking for Christmas dinner, put it in at the same time as your roast potatoes.
- Serve: Once done, drain excess fat if desired. The stuffing will be soft and juicy inside, with a crispy, chewy outside. Enjoy!
Recipe Tips
- Cook the onions slowly: Don’t rush this step! Cooking the onions for 15 minutes brings out their natural sweetness and makes the stuffing more flavorful.
- Let the mixture cool before adding sausagemeat: If the onion mixture is too hot, it can change the texture of the sausagemeat and make it too soft.
- Use stale bread for better texture: Fresh bread will make the stuffing too mushy. If your bread isn’t stale, toast it lightly before blending into breadcrumbs.
- Press the stuffing firmly into the dish: This helps it hold its shape while baking and gives it a crispy, golden crust.
- Don’t skip the clementine zest: It adds a fresh, citrusy flavor that balances the richness of the stuffing.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover turkey stuffing cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Once cooled, place the stuffing in a freezer-safe container or wrap it tightly in foil. Store it in the freezer for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the stuffing in an oven-safe dish, cover with foil to prevent drying out, and bake for 15–20 minutes until heated through. Remove the foil for the last 5 minutes for a crispy top.
Nutrition Facts
Serving Size: 1 serving (approx. 100g)
- Calories: 302
- Total Fat: 12.6g
- Saturated Fat: 4.3g
- Total Carbohydrate: 31.7g
- Dietary Fiber: 2.9g
- Sugars: 11.3g
- Protein: 14g
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