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.
- 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
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.