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Sausage, Sage & Onion Stuffing

Ingredients:

2 onions, sliced
25g butter
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

Method:
STEP 1
Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.

STEP 2
Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.

STEP 3
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.

STEP 4
Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.