Turkey Stuffing is a traditional British recipe for a classic sage and onion stuffing used for turkey. The full recipe is presented here and I hope you enjoy this classic British version of: Turkey Stuffing.
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This is the classic stuffing for the Christmas roast turkey but also works well with chicken and most game birds.
Ingredients:
400g white breadcrumbs
125g butter
1 onion, finely chopped (or pulsed in the food processor)
1 sprig of thyme (preferably lemon), leaves only
6 dried sage leaves, crumbled
finely-grated zest of 1/2 lemon
50g pine nuts, finely chopped
1 tsp sea salt
freshly-ground black pepper, to taste
Method:
To make the stuffing simply combine the ingredients in a large bowl, cover with a clean cloth and set aside for 1 hour for the flavours to combine. Traditionally this is used to stuff the neck and body cavity of the bird you're going to roast.
The stuffing can also be shaped into balls, drizzled with a little oil and roasted in an oven for about 40 minutes.
