This Pork, Sage & Apple Stuffing is very simple to make and absolutely delicious. It is the perfect accompaniment to any roast dinner but especially pork.
Elevating stuffing mixes
Not everyone is confident enough or has time to make dishes completely from scratch. This Pork, Sage & Apple Stuffing is an adaptation of my Easy Sausage Meat Stuffing which is a family recipe.
Both recipes use a shop bought stuffing mix which then has other ingredients added to it to make a far tastier stuffing.
Most people probably have a packet of stuffing mix in their cupboards already and this recipe gives you a really simple way to make it that little bit special with hardly any effort.
Pork, sage and apple Stuffing – the perfect flavour combination
Pork, sage and apple are three classic flavours that work so well together. They really compliment each other and help make this stuffing even more flavoursome.
This Pork, Sage & Apple Stuffing is delicious with any roast meat, but is particularly delicious with pork.
Can I use dried sage instead?
Fresh sage is a really delicious addition to this stuffing. However if you don’t have any you can definitely still make this!
Instead of fresh sage, use one tablespoon of dried sage. You will still get the lovely sage flavour. If you don’t have dried sage, herbs like rosemary and thyme would work nicely too.
What type of apples are best to use?
You can use whatever apples you have in your fruit bowl for this stuffing. You don’t have to chop the apple up particularly neatly or finely either.
Simple & delicious recipe
This Pork, Apple & Sage stuffing is really simple to make. This is a huge advantage because roasts can be a little stressful – especially for a special occasion like Christmas. Or is that just me?
If you’re cooking your meat at a different temperature than stated in the recipe, don’t panic! Just adjust the cooking time to cook it for a little more or a little less.
You’re looking for a lovely brown colour on top with slightly crisp edges. Between 45 minutes to 1 hour should suit most cooking temperatures.
You can also cook this stuffing in an air fryer. Follow the cooking instructions in my Air Fryer Sausage Meat Stuffing recipe after you have assembled the stuffing.
This doesn’t just have to be served with roast dinners
This Pork, Sage & Apple Stuffing doesn’t just have to be served with roasts. Mr Curly would have it with every dinner if I let him!
It would be really tasty with a pork chop or chicken breast. You could also serve it with my Potato & Thyme Stacks and Roasted Parmesan Tenderstem Broccoli.
It is simple enough that it doesn’t have to just be saved for the weekends when you have more money. It can easily be made during the week.
Make sure you have leftovers
Always make more than you think you will need! When I make this for Mr Curly and I, I half the quantities below. This ensures we have enough for dinner and leftovers.
Once people have tried some, they will want to keep going back for more. So make more than you think you will need to avoid disappointment!
It is really delicious the next day in a sandwich with thick white bread and any leftover meat. You don’t need to reheat it and it is really tasty cold.
This stuffing would also be delicious served the next day with Bubble & Squeak.
other recipes you might like
- Cranberry & Bacon Sausage Meat Stuffing
- Pork & Stuffing Sausage Rolls
- Pressure Cooker Red Cabbage with Apple
- Brussles Sprouts with Bacon & Garlic
- Roasted New Potatoes
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Pork, Sage & Apple Stuffing
This Pork, Sage & Apple Stuffing very simple to make and absolutely delicious. It is the perfect accompaniment to any roast dinner but especially pork.
Ingredients
- 375 g sausage meat
- 170 g sage & onion stuffing mix
- 2 apples cored & diced
- 2 tbsp fresh sage leaves sliced
- 140 ml boiling water
- 30 g unsalted butter
- 1 egg
Instructions
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Preheat the oven to 180ºC (fan assisted 200ºC non fan)
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Add all of the ingredients apart from the butter into an oven proof dish (approximately 23 x 23cm). Stir until completely combined
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Smooth out the top of the stuffing and add chunks of butter to the top
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Cook for 50 minutes until brown on top
Recipe Notes
If the meat you are cooking requires a different temperature, adjust the cooking time for the stuffing. If the temperature is lower, cook for 10 minutes or so longer. If it is higher, cook on a lower shelf for 45 minutes or until the sausage meat is cooked through.
Nutritional information is given as a guide only.
Chloe Edges says
Stuffing is my fave and pimped stuffing is even better!
Curly says
My husband agrees and this is his new favourite!
Elaine says
Love this item and would work great with pork and apple sausages. Win win!
Curly says
Ooh yes. It would work this so many things!
Michelle Rolfe says
You know my love of pork so this sounds delicious. In fact I still have half our Christmas Pork Roast in the freezer as it was too big for all of us – this could be perfect for the weekend.
Curly says
Ooh yes. I don’t think that pork would have lasted this long in my house!
Jessica Cantoni says
Yes to stuffing all-year-round! Obviously Christmas is the ultimate stuffing season though! I wish I had some packet mix in the cupboard now… xx
Curly says
Oh yes. I try to make it every few roasts so my husband doesn’t get too upset. Next time you do an order add some! It’s so handy to have. xx
Eb Gargano | Easy Peasy Foodie says
Whoa – come to mama! Huge fan of stuffing over here – and those are some of my favourite stuffing flavours! Eb x
Timothy Symes says
2 questions. Picture appears to have an egg yolk in the dish, yet Not on list of ingredients. So is it an optional extra or a missed type error?
Secondly. Think I know the answer to this, as you say suitable with most meats. But would you recmend this with Roast Duck?
Curly says
Hi Timothy, sorry that was an error! You do need to add the egg. You definitely could use this recipe, or you could use my Easy Sausage Meat Stuffing Recipe (https://www.curlyscooking.co.uk/easy-sausage-meat-stuffing/). I would recommend adding some orange zest and possibly swapping some of the water with some orange juice. The citrus would cut through the fat in the duck nicely. Hope this helps.
Jo says
Hi Curly! Can this stuffing be frozen? 🙂
Thanks
Curly says
Hi Jo,
You can freeze the stuffing for up to three months. You can freeze either raw or cooked. This would one of the rare occasions I would recommend a foil disposable container.
If you want to freeze it raw, mix all of the ingredients apart from the butter on the top. When you want to use the stuffing, leave it to defrost in the fridge overnight. Add the butter to the top and cook as per below.
If you want to cook the stuffing before freezing it, cook as per the recipe. Put it in the freezer within two hours of it finishing cooking.
Defrost in the fridge overnight and cook in the oven until piping hot throughout. You might want to cover it with foil so it doesn’t get too brown on top.
Jacqui says
Hi Can I make this in advance? Thanks!
Curly says
Hi Jacqui, yes you can. You can freeze it cooked or uncooked and defrost and cook or heat through when you want it.
11 winner apk says
This Pork, Sage & Apple Stuffing looks absolutely delicious! I love the idea of combining savory and sweet flavors, and it sounds perfect for a cozy family dinner. Can’t wait to give this recipe a try! Thanks for sharing!
Susan Kay says
After I’ve prepped this, may I freeze it and then cook it from instruction number 3, for the allotted time of 50minutes?
Curly says
Hi Susan, I would personally defrost it first before cooking.