Traditional Sausage Meat Stuffing

Traditional Sausage Meat Stuffing

Serves 8


1 red onion, finely chopped
25g salted butter, softened
3 slices of Simply Bread Rustic White Bread, whizzed to chunky breadcrumbs 
350g Wicks Manor Olde English Sausage meat
1 apple, peeled and grated
Handful of fresh parsley, finely sliced
Handful of sage leaves, finely sliced
1 garlic clove, crushed
1 egg beaten (optional)
Salt and pepper

  1. Fry the onion gently in a small knob of butter until just tender, approx. 10 mins.
  2. Put the onion, garlic and breadcrumbs in a large bowl. Add 75ml water and use your hands to mix it together.
  3. Mix in the sausage meat, apple, parsley, sage and some salt and pepper to season.
  4. Mix in the beaten egg if you prefer a less crumbly stuffing.
  5. Use to stuff the turkey neck or if you want to cook it separately, spread into a lightly greased baking dish, cover with foil and cook at 190˚C/Gas 5 for 30 minutes, then uncover and cook for a further 10 minutes or so, until slightly crunchy on top.

Recipe credit: Riverford




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