Sausage, Sage & Onion Stuffing

• portions: Serves 8 - 10
• temps actif: 20 mins
• temps total: 1 hour

Ingrédients

2 onions, sliced

25g butter

1 small Bramley apple, peeled, cored and diced

2 x 400g packs meaty Cumberland sausages, removed from their skins

handful sage, leaves chopped, plus extra for topping

140g granary breadcrumb

Instructions

Fry the onion in the butter for 5 mins, then add the apple and cook briefly. Cool, then mix with remaining ingredients and seasoning.

Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves. Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

Notes

Made on Christmas 2017. Really lovely. We needed more brewdcrumbs. Nit shre enough were added. Girgeous though. Very stringky flavoured.

Lots of oil seeped out. Likely die to saysage meat and perhaos not evough breadcrumbs. The apple was lovelg in it snd could have used more.