Mushroom, pork and leek sausage stuffing

Mushroom, pork and leek sausage stuffing

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This stuffing can be made in advance and frozen uncooked. Remove from the freezer the day before so that it defrosts thoroughly.

Preparation time: 30 mins

Cooking time: 30 mins

Serves: 6



150ml Madeira or white wine
20g pack dried porcini mushrooms
25g butter
2 onions halved and sliced
1 tbsp fresh thyme leaves
2 x 45g packs RSPCA Assured pork and leek sausages, skins removed
200g pack whole cooked chestnuts
zest 1 lemon
1 tbsp flat leaf parsley, chopped
85g fresh breadcrumbs


 Pour the Madeira or wine into a bowl, add the mushrooms and leave to soak.  

Heat the butter in a pan and cook the onions until soft and golden brown.  Cool, then mix with the thyme leaves, the mushrooms and their soaking liquid, sausage meat, chestnuts, lemon zest, parsley and the lemon zest.

Spoon half the stuffing into a greased 500g loaf tin and set aside the other half in a bowl.  Chill until ready to cook.

When you are ready to stuff the turkey, pack the stuffing from the bowl into the neck end.  Secure the neck skin with skewers and tie the legs together.  Now double check your cooking times by weighing the turkey again and adjust your timeplan if necessary.

Cook the stuffing loaf for 30 mins in a preheated oven 200°C, gas 6.

How to stuff a turkey

Spoon the stuffing into the neck cavity, but don’t pack it in too tightly.  Cover with the neck flap and fold into under the turkey and secure with a skewer.  

Don’t stuff the body cavity because hot air won’t be able to circulate and cook the bird properly.  

However you can put halved apples, lemons or oranges in the body cavity if you like.  They all add flavour and moisture to the turkey.

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