A picture of Delia's Traditional Pork, Sage and Onion Stuffing recipe

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.

A picture of Delia's Happy Christmas

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

  • method
  • Ingredients


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.


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)

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