Lemon & herb stuffing

• sunflower oil↗4 tbsp tbsp
• onions↗5

  finely chopped

• white bread↗300g g

  in chunks

• pack curly parsley↗25g g
• pack sage↗15g g

  leaves only

• lemons↗zest 3

  zest 3, juice of 1

• cocktail sausages↗8
• smoked, dry-cured streaky bacon4

  rashers, halved across the middle

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions for 10 mins with the pan covered. Put the bread and herbs into a food processor and pulse until you have herby breadcrumbs. Stir into the onion pan along with the lemon zest and juice and plenty of seasoning. Set aside 250g to stuff the turkey, then press the remainder into a well buttered baking tin or dish, about 20 x 30cm, or use 2 smaller tins if that’s all that you have.

2. 2

   Wrap half a bacon rasher around each sausage. Score the stuffing into 8 rectangles, then sit a sausage on top of each. Cover with foil and cook for 20 mins. Uncover, then roast for 20 mins more or until the sausages and bacon are golden and the stuffing golden and sizzling.