KORKER’ S SAGE & ONION CHRISTMAS STUFFING

Serves: 8-10

Ingredients:

• 800g Korkers sage and onion sausages, removed from their skins

• 2 onions, chopped

• 25g butter

• 1 small Bramley apple

• Handful of fresh sage

• 140g granary breadcrumbs

Method:

1. Fry the chopped onions in 25g butter for 5 minutes.

2. Peel, core and dice the apple, add to the pan and cook briefly.

3. Cool, then mix with 800g of Korkers sage and onion sausages, skins removed.

4. Chop the sage and add to the mix.

5. Stir through the breadcrumbs and season to taste.

6. To cook, either use to stuff the neck end of the bird then roll any leftovers into balls, or pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.

7. Bake with turkey for 30-40 minutes. Drain off any fat and serve sliced.

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