The family recipes of Deborah and Simon Jessey

Sausage Stuffing


  • 1lb mild pork sausage meat
  • 6oz of soft white bread cubes
  • 1 can chicken broth
  • 3 sticks of celery, chopped
  • Half a small onion, chopped
  • Knob of butter
  • 1 egg


Preheat the oven to 350°F (180°C). In a large frying pan, sauté the onion and the celery in the butter. Add the sausage meat, break it up and continuing frying until brown. Transfer into a large mixing bowl, add the bread cubes and mix it up. Beat an egg and drizzle it over the mixture as you stir. Pour the content into a large, shallow dish (or a tinfoil equivalent), drizzle the mixuture with chicken broth and bake uncovered for 30 minutes or more.