Plan for the best Christmas dinner ever! Try making our Best Sausage, Sage and Onion Stuffing. You can even pre-make and freeze the stuffing to save you time. Pick up some sausage meat at the Butchers counter from Worcestershire based Sessions Sausages.
2 Onions, sliced
1 Small Bramley Apple, peeled, cored and diced
800g Becketts Butchery, Sausage Meat
Handful Sage, leaves chopped, plus extra for topping
140g Granary Breadcrumbs
Top Tips: Why not get ahead by premaking the stuffing and freeze it a week before.
1. Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
2. Cool, then mix with 800g Sausage Meat, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
3. Use to stuff the neck end of the bird. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
4. Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.