Delia's Traditional Pork, Sage & Onion Stuffing Recipe

• Delia Smith

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This might seem like a large amount, but we love it cold with leftover turkey or in sandwiches. If you prefer not to, make half the amount

900g good-quality pork sausagemeat 
or finely minced pure pork
25g sage, chopped
75g stale white bread, crusts removed
1 large onion, cut into chunks
2 tablespoons water
seasoning

In a processor add the bread in chunks with the motor running until you have breadcrumbs, then add the sage leaves and chunks of onion and process these till finely chopped. Now, in a bowl, combine the sausagemeat with the breadcrumb mixture and the water very thoroughly using a large fork or your hands. Add some seasoning, then place the stuffing in a large polythene bag, and store in the fridge until needed.