SAUSAGE AND HERB STUFFING
Melt the butter in a medium-sized frying pan over a medium heat.
Add the onion and gently cook for 5 mins or until soft and translucent.
Remove onion from the pan to a small bowl and allow to cool.
In a medium-sized mixing bowl combine all the ingredients including the cooled onion.
Once combined you can either stuff the cavity of the turkey or roll into balls and cook separately.
If making as balls, cover with foil and cook at 190°C for 30 mins, then uncover and cook for a further 10-15 mins or until crunchy on top.
1 onion, peeled, finely diced
450g L’Authentique Pork and Fennel French grind
1 tablespoon fresh sage, finely chopped
2 tablespoons fresh parsley, finely chopped
1 teaspoon fresh thyme, finely chopped
1 lemon, zested
1 Wild Wheat Sourdough loaf, crust removed and made into breadcrumbs