Some may say the best part of Christmas dinner is the stuffing!!!
We like to keep our stuffing simple and let the quality sausage meat flavours shine through, our recipe is taken from the wonderful Delia Smith...
75g White breadcrumbs.
900g Sausage meat
Salt and pepper.
25g Fresh sage chopped.
1 Onion chopped.
Mix bread crumbs and sage and then stir in 2tbsp boiling water.
Work the sausage meat into the mixture - we like to use our hands for this! Season with salt and pepper.
If you are making this ahead of time you can transfer the stuffing to a plastic freezer box or a freezer bag and freeze.
When preparing the turkey stuff the cavity with the stuffing mixture! You can remove the stuffing from the cavity once the turkey is cooked and resting - transfer it to a baking dish and pop back into the oven if you like your stuffing a little crispy.