Traditional Pork, Sage & Onion Stuffing

A wonderful traditional pork, sage and onion stuffing recipe from Delia Smith. Perfect with roast turkey on Christmas day.

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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

Essential kit

You will need a food processor.


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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