A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast
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
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Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
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Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
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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.
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Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.