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.
This recipe is from Delia's Happy Christmas. Makes enough to stuff 1 x 14 lb (6.3 kg) oven-ready bronze free-range turkey
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.