- 2 onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 small Bramley apple, peeled, cored and diced
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 2 x 400g packs meaty Cumberland sausages, removed from their skins
- handful sage, leaves chopped, plus extra for topping
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 140g granary breadcrumbs
Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs 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.