Niall McKenna's Cranberry, Sage and Onion Stuffing

Cranberry, Sage and Onion Stuffing

(Serves 6-8 with leftovers)


  • 4 onions, finely diced
  • 10 fresh sage leaves
  • 50g butter
  • 250g breadcrumbs
  • 250g sausage meat (optional)
  • 250g cranberries
  • 100ml milk
  • 2 cloves garlic
  • Salt and pepper


Begin by finely chopping the onion and garlic, frying them in butter on a medium heat until soft for approximately 10 minutes.

Next add in the sausage meat, cooking for 10 minutes, until thoroughly cooked. Then add the breadcrumbs, cranberries and milk. I recommend using a blender to mix this up, before adding in the sage, salt and pepper.

Set the stuffing mixture onto a sheet of parchment paper that is laid on top of tinfoil. Then roll the mixture into a sausage-like shape and twist the ends, so it resembles a Christmas cracker (6ins long by 4ins wide). Then place onto a greased tray to put into the oven at 180C for 30 minutes.

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