3 Festive Stuffing Recipes You Can Make at Home

Here on the farm, Christmas is never far from our minds. Whether we’re busy raising our turkeys or preparing the finest ingredients for your festive table, everything starts with care, tradition, and time.

One ingredient that always flies off the shelves at this time of year is our Extra Meaty Pork Sausage Meat. Handmade in small batches with free-range British pork shoulder and seasoned the proper way, it’s rich, flavourful, and a joy to cook with. Whether you’re making stuffing for the bird, crisp-edged balls for the tray, or a hearty sliceable loaf, this is the sausage meat to do it with.

I’ve shared three of our favourite stuffing recipes below - all made with our Copas Extra Meaty Pork Sausage Meat, and all perfect for the centre of your Christmas feast.

1. Traditional Sage & Onion Stuffing

A proper classic—simple, fragrant and beautifully savoury. This stuffing never fails to bring comfort and nostalgia to the Christmas table, and it pairs perfectly with turkey, chicken or roast pork.

Ingredients:

• 500g Copas Extra Meaty Pork Sausage Meat

• 1 large onion, finely chopped

• 1 tbsp butter

• A small bunch of fresh sage leaves, finely chopped (or 1 tsp dried sage)

• 100g fresh white breadcrumbs

• 1 medium egg, beaten

• Sea salt and freshly ground black pepper

Method:

1. In a frying pan, melt the butter and gently cook the onion over a low heat until soft and translucent—around 10 minutes. Stir in the sage and cook for a minute more.

2. Allow the mixture to cool slightly, then combine in a large bowl with the sausage meat, breadcrumbs, egg, and a generous pinch of salt and pepper.

3. Mix lightly with your hands until just combined—don’t overwork it.

4. Shape into balls or press into a lightly greased baking dish.

5. Bake in a preheated oven at 180°C (fan) for 25–30 minutes, or until golden brown and fully cooked through.

2. Chestnut, Apple & Herb Stuffing

This recipe is full of autumnal depth and warmth. The sweet apple, buttery chestnuts and aromatic herbs come together to create a rich, slightly sweet stuffing that complements poultry and game alike.

Ingredients:

• 500g Copas Extra Meaty Pork Sausage Meat

• 1 British eating apple, peeled and grated (Braeburn or Cox work well)

• 100g cooked chestnuts, roughly chopped

• 1 small onion, finely diced

• 1 tbsp olive oil or butter

• 100g fresh breadcrumbs

• 1 tsp fresh thyme leaves

• Sea salt and black pepper

Method:

1. Heat the oil or butter in a pan and gently sauté the onion until soft. Set aside to cool slightly.

2. In a large bowl, combine the sausage meat, grated apple, chestnuts, breadcrumbs, thyme, and cooked onion. Season to taste.

3. Mix gently by hand until combined, then shape into a loaf or stuffing balls.

4. Bake at 180°C (fan) for 30–35 minutes, or until golden and cooked through.

3. Apricot, Lemon & Herb Stuffing

A slightly lighter, brighter twist on traditional stuffing. The apricots lend a gentle sweetness, lifted by lemon zest and balanced with rosemary. Ideal for those wanting something a little different on the side.

Ingredients:

• 500g Copas Extra Meaty Pork Sausage Meat

• 75g dried apricots, finely chopped

• 100g breadcrumbs

• 1 small red onion, finely chopped

• Zest of 1 unwaxed lemon

• 1 tbsp chopped flat-leaf parsley

• 1 tsp chopped fresh rosemary

• 1 medium egg, beaten

• Salt and pepper

Method:

1. Gently cook the onion in a little olive oil until soft. Leave to cool.

2. In a mixing bowl, combine the sausage meat with the apricots, breadcrumbs, lemon zest, herbs, and onion. Add the egg, season well, and mix until evenly combined.

3. Shape into a loaf tin lined with baking parchment, or roll into balls.

4. Bake at 180°C (fan) for 25–30 minutes, or until golden and firm to the touch.

• Don’t overwork the mixture – keeping things light means your stuffing will stay tender and juicy.

• Rest after baking – give your stuffing 5–10 minutes to settle before slicing if you’ve made a loaf.

• Try mixing and matching – create your own blend by adding chopped nuts, cooked leeks, dried cranberries or even a splash of brandy.

Sourcing the Best Sausage Meat

All of these recipes rely on one key ingredient, good quality Pork Sausage Meat. Made using traditional methods and free-range pork from our Cookham Farm, our Extra Meaty Pork Sausage Meat is rich, properly seasoned, and a joy to cook with.

Whether you’re stuffing your bird, rolling it into balls, or baking a tray to share, this is sausage meat that truly delivers on flavour so why not pre-order now. 

From all of us here at the farm, thank you for supporting local food, family farming, and time-honoured festive traditions.