Once you've made your own Sage and Onion Stuffing you will never go back. This recipe is simple and delicious - the perfect side to roast dinners, Thanksgiving or Christmas.

Once you've made your own Sage and Onion Stuffing you will never go back. This recipe is simple and delicious - the perfect side to roast dinners, Thanksgiving or Christmas.

The best roast turkey - Christmas or any time

The best roast turkey - Christmas or any time

Bacon Wrapped Sage & Sausage Stuffing - Make the stuffing the star of the show with this recipe from Erren's Kitchen

Bacon Wrapped Sage & Sausage Stuffing - Make the stuffing the star of the show with this recipe from Erren's Kitchen

Wow! I love this idea! Turkey, stuffing and cranberry sausage rolls

Turkey, stuffing and cranberry sausage rolls

Sage, leek & onion balls recipe - Recipes - BBC Good Food add dried apricot and or cranberries.

Sage, leek & onion balls

Sage, leek & onion balls recipe - Recipes - BBC Good Food add dried apricot and or cranberries.

Sausage, sage & onion stuffing... going to make loads- many sandwiches to be had in the weeks after christmas!

Sausage, sage & onion stuffing

Sausage, sage & onion stuffing... going to make loads- many sandwiches to be had in the weeks after christmas!

Italian-style turkey crown with roast garlic & pancetta & lemon ciabatta stuffing

Italian-style turkey crown with roast garlic & pancetta & lemon ciabatta stuffing

With no bones to contend with, a turkey crown is easier to carve than a whole bird and the pancetta slices keep the roasted meat succulent. Italian-style turkey crown with roast garlic & pancetta + lemon ciabatta stuffing.

One of the biggest challenges when cooking a turkey is the legs take longer than the breasts. The breasts dry out in the oven while you're waiting for the legs to cook. I like to push stuffing between the turkey's skin and breasts, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!

The best roast turkey - Christmas or any time

One of the biggest challenges when cooking a turkey is the legs take longer than the breasts. The breasts dry out in the oven while you're waiting for the legs to cook. I like to push stuffing between the turkey's skin and breasts, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!

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