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Sausage, sage & onion stuffing




Source of Recipe


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List of 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

Recipe



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.

Serves 8-10