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–+ servings
A glass baking dish filled with golden-brown stuffing, topped with browned, crispy sage leaves, resting on a wooden surface.

Sausage Meat Stuffing with Paxo

Lauren
Juicy, flavourful, and full of that Christmas spirit, this Sausage Meat Stuffing with Paxo recipe is one you’ll want to make again and again.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Side Dish
Cuisine British
Servings 12 Portions
Calories 169 kcal

Equipment

  • 1 Oven tray sized 9.5in x 8in / 24cm x 20cm

Ingredients
  

  • 400 g pork sausage meat
  • 100 g paxo stuffing sage and onion
  • 250 ml boiling water
  • 180 g chestnuts finely chopped
  • 1 egg
  • salt and pepper
  • 30 g salted butter

Instructions
 

  • Pre heat oven to 180C (fan) / 200C conventional / 400F or Gas Mark 6
  • Add 100 g paxo stuffing to a bowl with 250 ml boiling water and leave for 5 minutes
  • After the water has been absorbed into the pax mix, add 400 g pork sausage meat, finely chopped 180 g chestnuts, 1 egg and salt & pepper
  • Mix throughly until all combined
  • Evenly spread the stuffing mixture into a oven-proof dish and top with fresh sage leaves (optional) and 30 g salted butter (cut into small cubes) - you can choose to freeze the stuffing at this stage if preparing ahead of time
  • If cooking from room temperature - 40 minutes OR from refrigerated - 45 minutes OR from frozen - 50-60 minutes.

Notes

Oven Dish: 9.5in x 8in / 24cm x 20cm - sausage meat stuffing is about 1.5in / 4cm in height (depth) in this dish
Oven Dish: If using a different sized oven dish then your timings will vary. This will be dependant on how large the dish is and how thick your sausage meat stuffing is as a result. 
The timings I have included is for the size above, but if your dish is bigger - reduce timing as the stuffing will cover a larger surface area and be thinner. Whereas if your dish is smaller - increase cook time to ensure its cooked all the way through.
The best way to determine if the stuffing is fully cooked is to use a meat thermometer - it should have an internal temperature of 68C/155F

Nutrition

Calories: 169kcalCarbohydrates: 8gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 43mgSodium: 275mgPotassium: 167mgFiber: 0.2gSugar: 0.2gVitamin A: 137IUVitamin C: 6mgCalcium: 12mgIron: 1mg
Keyword christmas stuffing recipe, sausage meat stuffing, stuffing recipe using paxo, suasage meat stuffing with paxo
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