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 more details visit Lane Farm.