Traditional Pork, Sage and Onion Stuffing

I firmly believe that the whole idea of stuffing a large bird like a turkey is to help counteract the drying-out process during the cooking. Pork sausagemeat is an ideal ingredient for this because the fatty juices from the pork help to keep the flesh of the turkey moist.

To make things easier, you can replace the pork sausagemeat, sage and onion with 3 packs of Lane Farm, pork, sage and onion sausagemeat and add it to the breadcrumbs and season.  For stockist details visit Lane Farm


Makes enough to stuff 1 x 14 lb (6.3 kg) oven-ready bronze free-range turkey

This recipe is from Delia's Happy Christmas

Traditional Pork, Sage and Onion Stuffing
 2 lb (900 g) good-quality pork sausagemeat, or 3 packs (900g) of Delia Online/Lane Farm Pork, Sage and Onion Sausagemeat (see below)
 1 oz (25 g) chopped fresh sage
 3 oz (75 g) white breadcrumbs (made from bread left out overnight - the best way to make breadcrumbs is in a blender, if you have one)
 1 large onion, very finely chopped
 Salt and freshly milled black pepper


Combine the breadcrumbs with the sage and onion in a large mixing bowl, then stir in 2 tablespoons boiling water and mix thoroughly.

Next, work the sausagemeat into the mixture and season with salt and pepper.

Transfer the stuffing to a plastic freezer box or a freezer bag and freeze.

 To find you nearest stockist visit Lane Farm

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