Traditional Pork, Sage & Onion Stuffing

Traditional Pork, Sage & Onion Stuffing

This might seem like a large amount, but we love it cold with leftover turkey or in sandwiches. If you prefer not to, make half the amount.

Ingredients

  • 900g good-quality pork sausagemeat or finely minced pure pork
  • 25g sage, chopped
  • 75g stale white bread, crusts removed
  • 1 large onion, cut into chunks
  • 2 tablespoons water
  • seasoning

Instructions

In a processor add the bread in chunks with the motor running until you have breadcrumbs, then add the sage leaves and chunks of onion and process these till finely chopped.Now, in a bowl, combine the sausagemeat with the breadcrumb mixture and the water very thoroughly using a large fork or your hands. Add some seasoning, then place the stuffing in a large polythene bag, and store in the fridge until needed.

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