Traditional Pork, Sage and Onion Stuffing
A wonderful traditional pork, sage and onion stuffing recipe from Delia Smith. Perfect with roast turkey on Christmas day.
From the book
Delia’s Happy Christmas
100 fail-safe classic Christmas recipes
All the festive inspiration you need, from canapés to puddings
Prepare your best-ever Christmas feast with Delia's easy-to-follow instructions
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Introduction
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 |
Essential kit
You will need a food processor.
Method
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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