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Mushroom, pork and leek sausage stuffing


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

  • 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

For the stuffing 

  • 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.

To stuff the 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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