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.
Makes enough to stuff 1 x 14 lb (6.3 kg) oven-ready bronze free-range turkey
|2 lb (900 g) good-quality pork sausagemeat|
|1 oz (25 g) chopped fresh sage|
|1 large onion, very finely chopped|
|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)|
|Salt and freshly milled black pepper|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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.
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Chestnuts do not contain much oil and traditionally were ground to produce a form of flour which is still used in some regions of Italy.
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