Sausage, sage & onion stuffing
The classic Christmas stuffing for the traditionalists among us
- Prep: 20 mins
Cook: 40 mins
Cook in the turkey or separately for 40 mins
- Serves 10
- Easy
Ingredients
- 2 onions, sliced
- 25g butter
- 1 small Bramley apple, peeled, cored and diced
- 2 x 400g packs meaty Cumberland sausages, removed from their skins
- handful sage, leaves chopped, plus extra for topping
- 140g granary breadcrumbs
Method
-
Fry the onion in the butter for 5 mins, then
add the apple and cook briefly. Cool, then mix
with remaining ingredients and seasoning.
-
Use to stuff the neck end of the bird, then
roll any leftovers into balls. Or, pack the whole
mixture into a 1kg loaf tin and top with extra
sage leaves. Bake with turkey for 30-40 mins.
Drain off any fat and serve sliced.
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