Sausage, sage & onion stuffing

Method

• step 1

  Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.

• step 2

  Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.

• step 3

  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.

• step 4

  Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.