A wholesome apple, sage and apricot stuffing from Richard Hunt.

  • 2 onions, sliced
  • 100g butter
  • 1 small Bramley apple, peeled, cored and diced
  • 2 x 400g packs sausage meat
  • handful sage, leaves chopped, plus extra for topping
  • 140g White breadcrumbs
  • 60gm Diced dried apricots


  1. Fry the onion in the butter for 5 mins, then add the apple and cook briefly. Cool, then mix with remaining ingredients and seasoning.
  2. Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves. Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

To Freeze

Place in a airtight container before cooking and when required defrost for 24hrs in a fridge