Sausagemeat Stuffing for Turkey is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic stuffing or forcemeat of minced pork and pork fat bound with breadcrumbs and an egg and flavoured with sage and mace that's typically used for the Christmas turkey. The full recipe is presented here and I hope you enjoy this classic British version of: Sausagemeat Stuffing for Turkey.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
SAUSAGE-MEAT STUFFING, for Turkey.
520. INGREDIENTS.—6 oz. of lean pork, 6 oz. of fat pork, both weighed after being chopped (beef suet may be substituted for the latter), 2 oz. of bread crumbs, 1 small tablespoonful of minced sage, 1 blade of pounded mace, salt and pepper to taste, 1 egg.
Mode.—Chop the meat and fat very finely, mix with them the other ingredients, taking care that the whole is thoroughly incorporated. Moisten with the egg, and the stuffing will be ready for use. Equal quantities of this stuffing and forcemeat, No. 417, will be found to answer very well, as the herbs, lemon-peel, &c. in the latter, impart a very delicious flavour to the sausage-meat. As preparations, however, like stuffings and forcemeats, are matters to be decided by individual tastes, they must be left, to a great extent, to the discrimination of the cook, who should study her employer's taste in this, as in every other respect.
Average cost, 9d.
Sufficient for a small turkey.
Modern Redaction
Ingredients:
180g lean pork
180g pork fat (or beef suet)
60g breadcrumbs
1 tbsp fresh sage, minced
1/4 tsp ground mace
salt and freshly-ground black pepper, to taste
1 egg
Method:
Dice the pork and pork fat then mince finely. Combine in a bowl with the breadcrumbs, sage and mace then season to taste and mix thoroughly. Add the egg and mix in thoroughly then use to stuff the body cavity and neck of your turkey.
