Sage and Onion Sausagemeat Stuffing
Moist and flavourful, loaded with sausagemeat, onion, fresh sage leaves and breadcrumbs, I use this stuffing when making a roast chicken dinner, I use it in my Christmas turkey and it is also fabulous with pork.
Ingredients
- 100g/2 thick slices bread
- 5g fresh sage leaves
- 175g – 200g/1 large onion, peeled and roughly chopped
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon fine salt
- 400g sausage meat - roughly 6 sausages
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Chop or rip the bread into small pieces and roughly chop the sage leaves.
-
Blitz in a food processor until you have breadcrumbs and the sage leaves are finely chopped.
-
Peel and roughly chop the onion.
-
Add to the food processor with the salt and pepper.
-
Blitz to finely chop the onion and mix with the breadcrumbs.
-
If using sausages rather than sausagemeat, remove the skins from the sausages. Simply slice through the skin along the long side of the sausage and then you can peel the skin off.
-
Add the sausagemeat to the food processor and blitz thoroughly mix.
Recipe Notes
Equipment:
- food processor
- kitchen scales and measuring spoons
- chopping board and knife
Quantity:
I use this amount of stuffing to stuff a 2 - 2.5kg chicken. We really like a lot of stuffing! If you use smaller chicken e.g 1.4kg - 1.5kg. I use half this amount of stuffing. I make the full amount and, as it freezes well, I then freeze half for another occasion.