Sausage, Sage & Onion Stuffing
2 onions, sliced
1 small Bramley apple, peeled, cored and diced
2 x 400g Cumberland sausages, removed from their skins
handful sage, leaves chopped, plus extra for topping
140g granary breadcrumbs
Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs 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.