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
|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|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is from Delia's Happy Christmas
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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Well, what can we say? Simply that thousands of you will be feasting on this foolproof turkey recipe on Christmas Day and enjoying compliments from everyone!
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