Jamie Oliver Turkey Stuffing Recipe

This Jamie Oliver Turkey Stuffing Recipe is everything a festive side dish should be—comforting, packed with seasonal ingredients, and full of bold, herby flavor. It’s crispy on the outside and tender on the inside, with little bursts of cranberry sweetness and citrusy brightness from clementine zest. I made this for a pre-Christmas dinner with friends, and it honestly stole the show—way more than I expected for a “side dish”! (inspired by Jamie Oliver)

Ingredients Needed

For the Onion Mix:

• 6 onions
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 bunch (30g / 1 oz) fresh sage
• 1 whole nutmeg, for grating

For the Fruit & Nut Add-ins:

• 100g / 3.5 oz dried sour cranberries
• 180g / 6.3 oz chestnuts (vacuum-packed or peeled, ready-to-use)
• 100g / 3.5 oz dried apple

For the Citrus & Liquid:

• 2 clementines
• 330ml / 1⅓ cups dry cider

For the Base:

• 800g / 1¾ lbs stale bread
• 1kg / 2.2 lbs higher-welfare pork sausagemeat

How To Make Jamie Oliver Turkey Stuffing Recipe

Prep the Veg:

Start by preheating your oven to 190ºC/375ºF/gas 5. Peel and quarter the onions, then blitz them in a food processor with a pinch of sea salt until they’re finely chopped—this saves loads of time and tears.

Cook the Aromatics:

Heat the olive oil and butter in a large pan over medium heat. Tear in the sage leaves and grate in about half the nutmeg. Let the sage sizzle until crispy—it smells incredible—then add the onions and let everything cook down for 15 minutes. You want the onions golden, soft, and sweet.

Add Festive Fruit & Nuts:

Stir in the cranberries and crumble in the chestnuts. Thinly slice the dried apples and add those too, along with a generous pinch of salt and black pepper. You’ll see the mixture start to look glossy and jewel-toned.

Brighten It Up:

Finely grate the zest of both clementines into the pan and pour in the cider. Let it bubble away for a couple of minutes until most of the liquid evaporates and it all smells like holiday magic. Remove from the heat and let it cool completely.

Make the Breadcrumbs:

While the onion mixture cools, tear the stale bread into chunks and pulse it in a food processor to get rough breadcrumbs. Spread them into a large tray or dish.

Mix It Together:

Add the cooled onion mix to the breadcrumbs and get your hands in there—scrunch everything together until combined.

Layer with Sausagemeat:

Spoon half the mix into a greased bundt tin or baking dish. To the rest, add the sausagemeat and another sprinkle of salt and pepper. Mix thoroughly.

Shape the Stuffing:

Take a third of the stuffing (the sausagemeat version) and place it into a separate dish. Press half a zested clementine into the center, skin-side down—it adds a surprise burst of citrus as it bakes. The remaining mix can be used to stuff your turkey.

Bake:

Pop both dishes into the oven for about 50 minutes, or until the top is crisp and golden. It works beautifully alongside roast potatoes if you’re timing a holiday feast.

Serve:

Let it sit for a few minutes out of the oven. You can drain any extra fat if you’d like, but the texture—soft, juicy inside with a crispy, chewy outside—is spot on.

Why I Love This Recipe

I made this stuffing on a chilly December weekend while testing out holiday dishes, and it turned out to be the sleeper hit of the night. Everyone asked for seconds—and the recipe. I love how it’s hearty enough to stand alone, but still plays nicely with all the classic Christmas elements. That touch of clementine is genius.

Recipe Tips

• Cook the onions low and slow: This adds deep sweetness that’s totally worth the time.
• Cool before mixing with meat: Keeps the stuffing texture perfect.
• Stale bread is key: It soaks up the flavors without getting mushy.
• Push the stuffing down firmly: Helps create that irresistible crispy crust.
• Try a wine or whisky swap: If you’re out of cider, these work well—or go alcohol-free with stock.

How To Store This Jamie Oliver Turkey Stuffing Recipe

In the Fridge:

Store in an airtight container for up to 3 days. It reheats beautifully!

In the Freezer:

Cool, then wrap in foil or store in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge.

Reheating:

Preheat oven to 180°C/350°F. Cover with foil and bake for 15–20 minutes until warm. Remove foil for last 5 minutes to crisp it up.

Nutrition Facts (per serving)

• Calories: 302
• Carbs: 31.7g
• Protein: 14g
• Fat: 12.6g
• Sugar: 11.3g
• Fibre: 2.9g
• Sodium: ~460mg (varies by sausagemeat)

Let’s Answer a Few Questions!

Can I make this ahead of time?
Totally! Prep it the day before and bake just before serving.

Is it okay to leave out the meat?
Yes! Just bulk up the breadcrumbs a bit and add extra chestnuts or mushrooms.

What can I use instead of clementines?
Try orange zest—it’ll still give that bright citrus pop.

Can I use store-bought breadcrumbs?
You can, but homemade gives better texture and flavor.

What if I don’t have a bundt tin?
No problem! Any baking dish will do—just make sure it’s greased well.

Try More Recipes:

• Jamie Oliver Grilled Aubergine
• Jamie Oliver Smoked Trout Pâté & Red Cabbage Slaw
• Jamie Oliver Hasselback Root Veg
• Jamie Oliver Slow-Cooker Red Cabbage