Sausagemeat Stuffing

Make up the stuffing by mixing the sausagemeat, sage, onion and breadcrumbs with some seasoning, and divide it into twelve even-sized pieces.

After that dust your hands lightly with the flour and, using the palms of your hands, shape them into balls.

Place them onto a tray lined with clingfilm, cover and store in the fridge until you are ready to sauté them on Christmas day.

Braised Turkey Drumsticks with Port, Pork, Sage and Onion Stuffing, Bacon Rolls, with Cranberry Sauce and Roast Chestnuts