Sausage, sage & onion stuffing

• onions↗2

  sliced

• butter↗25g g
• Bramley apple↗1 small

  peeled, cored and diced

• Cumberland sausages↗2 x 400g packs meaty

  2 x 400g packs meaty, removed from their skins

• sage↗handful

  handful leaves chopped, plus extra for topping

• granary breadcrumbs↗140g g

Step-by-step instructions

1. 1

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

2. 2

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

3. 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.

4. 4

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