Stuffing is served...


We tend to use this stuffing for a goose and we love to make it a little boozy. The recipe can easily work with any kind of poultry and it’s a good thing to make a day before and leave to chill in the fridge. 


  • 300g sausage meat
  • 10g salt
  • 100g butter
  • 2 white onions, thinly diced
  • 2 cox apples, grated
  • 30g sage
  • 100ml dry good cider
  • 50ml brandy
  • 150g dried breadcrumbs
  • 10g black pepper
  • 2g nutmeg
  1. Firstly cook the onions in the butter until golden brown, add the sage, spices and mix.
  2. Then add the alcohol and reduce until the cider has evaporated.
  3. Leave the onions to cool, once cool take a mixing bowl and add the onion mix to the sausage, apples, salt and bread crumbs.
  4. After mixing thoroughly, it’s ready to stuff the bird!