Lemon and Herb Sausagemeat Stuffing

Lemon and Herb Sausagemeat Stuffing is a simple and delicious accompaniment for every roast dinner. The fresh lemon and herb flavours are particularly good with chicken and turkey making it ideal for Christmas or Thanksgiving.

What is stuffing?

In traditional British cooking, stuffing is commonly used with roast chicken, turkey, or other meats such as pork. Classic ingredients include breadcrumbs or cubes of stale bread, onions, herbs and sometimes sausage meat, chestnuts, or dried fruit.

Stuffing can be cooked inside the cavity of the meat (“in the bird”) or separately in a baking dish. In some countries it is referred to as “dressing” particularly when it is cooked separately.

Why should I make Lemon and Herb Sausagemeat Stuffing

This Lemon and Herb Sausagemeat Stuffing adds extra flavour and texture to a roast dinner, it can transform a simple joint of meat into a more complete and satisfying dish. The lemon and herbs add a zesty, savoury flavour that provides an enjoyable contrast to the roast meat.

What ingredients do I need to make Lemon and Herb Sausagemeat Stuffing?

There is nothing unusual in this recipe. You will find most of the ingredients in your larder or refrigerator. Here is what you need:

• Pork sausagemeat
• Parsley
• Sage
• Thyme
• Breadcrumbs
• Lemon
• Onion

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.

What is pork sausagemeat?

Pork sausagemeat is a type of uncooked, seasoned minced (ground) pork that is typically used as a filling or ingredient in a variety of dishes. Unlike whole sausages, sausagemeat is not encased in a skin or casing, making it easier to incorporate into recipes such as stuffing, sausage rolls, meatballs, or pies.

Can I use pork sausages?

Yes, you absolutely can! Just slit and remove the skin from the sausages and use the sausagemeat inside.

Can I use different herbs in this stuffing?

You could use different herbs, but then the flavour would be different. If you don’t have one of the herbs I have used, then increase the quantity of one of the others. Do be careful with sage though as it has a strong flavour that can overpower other flavours in the stuffing.

Can I use dried herbs?

Dried herbs are much more concentrated than fresh herbs, so if you plan to use dried herbs then use half the quantities of the fresh herbs. The flavour will be slightly different using dried herbs, but the stuffing will still be delicious.

What kind of breadcrumbs should I use?

I use ready made panko breadcrumbs because they are convenient. You can make your own breadcrumbs by whizzing white bread in a food processor or blender. Then lay the breadcrumbs on a baking sheet and put in your oven for 10 minutes at 100C/200F to dry them.

Can I use bottled lemon juice?

You can use bottled lemon juice, but as the zest of the lemon is pretty essential to this recipe, you are probably going to have a lemon that you can squeeze. However, if you have frozen some lemon zest and are using that, then bottled lemon juice is definitely your friend!

Can I make Lemon and Herb Sausagemeat Stuffing ahead of time?

There are a couple of options for getting ahead with your preparation. You can make up the raw sausagemeat with all the seasonings and store that in the fridge until you are ready to cook it.

I don’t recommend covering the sausagemeat with foil while you store it as there can be a reaction with the foil and the stuffing. So cover it with plastic wrap or a glass bowl and add the foil just before cooking.

You can also fully cook the stuffing, then reheat in the microwave before serving. You need to use an ovenproof dish that will also go into the microwave.

Can I freeze the stuffing?

Yes, the cooked stuffing will freeze. I recommend that you cut it into wedges or slices, then lay those on a baking tray (sheet pan) and open freeze. Store the stuffing in a freezerproof container for up to 3 months and defrost overnight in the fridge then reheat and enjoy with your meal.

How many people will Lemon and Herb Sausagemeat Stuffing serve?

It’s difficult to give an exact number of people because it depends on how you serve it and on you and your guests appetites. If you are serving the stuffing with a number of other side dishes then it will serve 6 people.

Can I increase the quantities?

Yes, you can double or treble the quantities of stuffing if you plan to serve the it to more people. They should not take much longer to cook if you make sure that you use a large dish and don’t make the layer of stuffing too deep.

Can I cook the stuffing inside a chicken or turkey?

You can cook stuffing inside a chicken or turkey, but I prefer to cook it separately in an ovenproof dish for the following reasons:

• The stuffing inside the bird can absorb raw juices during cooking, so it must reach a safe internal temperature (at least 74°C) to prevent the risk of illness. This often means allowing extra cooking time, which can sometimes result in the meat becoming overcooked if not carefully monitored.
• Over-packing the cavity can prevent heat from circulating properly, leading to uneven cooking. To avoid this, loosely fill the cavity and avoid compacting the stuffing.
• The increased moisture from the stuffing can affect the texture of the meat and the crispness of the skin.

Vegetarian

This recipe is not suitable for vegetarians.

Gluten Free

The recipe as written is not suitable for a GF diet but you can substitute gluten free sausagemeat (sausages) and gluten free breadcrumbs to make the recipe meet your dietary requirements.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Lemon and Herb Sausagemeat Stuffing?

Lemon and Herb Sausagemeat Stuffing is best enjoyed hot, straight from the oven. Serve with roast chicken or turkey, this stuffing can also complement pork or lamb. Here’s how you might serve it:

• Serve in generous spoonfuls or wedges alongside your roast meat and vegetables.
• You can also shape the stuffing into individual balls and bake them on a tray. Serve these as a decorative addition to your plate, garnished with fresh herbs and lemon zest for extra flavour and colour.
• Leftover cold stuffing is also delicious as part of a sandwich, especially with some leftover cold roast meat.

Perfect for Christmas and Thanksgiving

Ideal to serve with my Slow Cooker Herbed Turkey Crown and classic roast accompaniments such as gravy, roast potatoes, Brussels sprouts with bacon and mustard dressing, Hasselback carrots with brown sugar glaze, cauliflower cheese and easy cranberry and red wine sauce.