Sausage, Squash, Sage & Chestnut Stuffing

Add some pizzazz to your Christmas dinner or leftover turkey sandwich!

Serves: 4-6
10 mins
40 mins


  • 500g good quality sausages, skins removed
  • 250g squash, diced
  • 1 clove garlic
  • 2 tbsp olive oil
  • 150g cooked and peeled chestnuts, roughly chopped
  • 10g sage leaves, finely chopped
  • 50g breadcrumbs
  • Salt and pepper
  • 1 egg


  1. Roast the squash with the garlic and 1 tbsp of olive oil for 20 mins at 180°C.
  2. Mix the sausage meat, squash, chestnuts, breadcrumbs, sage leaves, seasoning and 1 egg together.
  3. Transfer to a roasting tray, drizzle with the remaining olive oil and cook for 40 mins at 180°C.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.