Perfect Pork, Sage and Onion Stuffing for your Christmas Turkey Dinner

You might have to think again about how you cook your stuffing... Some people like to stuff a bird, but I don’t. It slows down the cooking process, unless it’s a duck or goose, and the outside of the bird will end up overcooked and dry. With my recipe, the turkey cooks from both the outside and the inside, so it cooks quicker. Below is a great recipe for pork, sage and onion stuffing that will go a treat with your turkey on Christmas Day.




Serve:8-10 Preparation time:10 Cooking time:20-30 mins
Ingredients

15g butter

1 medium onion, finely chopped

½ Knorr Vegetable Stock Cube

2tbsp fresh sage leaves ( or dried if you can not find fresh)

1tbsp fresh parsley

225g breadcrumbs

450g good quality sausage meat



Some serve stuffing in little balls. Not me. I cook it whole so it doesn’t dry out. Cut it into slices, then lie the turkey on top


Method

1. Pre-heat your oven to 180°C, Gas Mark 4.

2. Fry the onion in the butter. Add the Knorr Vegetable Stock Cube to dissolve with the butter.

3. Coarsely chop your herbs and add them to the pan. Tip: If you use dried herbs make sure you use less because they are more concentrated than fresh ones.

4. Once the stock has dissolved completely and the onion is cooked without colouring, transfer to a mixing bowl. Add the breadcrumbs and mix together.

5. Add in the sausage meat, and use your hands to knead and squeeze the mixture together. Place in an ovenproof pan and flatten - use the same pan you fried the onion and herbs in to put the stuffing mixture back in. It saves on the washing up!

6. Pop into the oven for around 20-30 minutes.

7. Serve the stuffing in cake-like pieces and layer the turkey over the top – perfect!

* Healthy Tips:

Try using Flora Buttery rather than butter.

Substitute wholemeal breadcrumbs for white breadcrumbs.

Reduce the saturated fat and salt content by substituting 200g of the sausage meat for 200g of lean minced pork.

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