Lemon and Sage Stuffing,

Try adding cranberries to this stuffing before placing in the oven, it can be served as a side dish if you prefer not to stuff your turkey.



400g fresh white breadcrumbs

200g butter

1 large onion, finely chopped

1 lemon zest and juice

1 tbsp chopped Sage

1 tbsp fresh thyme

4 tbsp chopped fresh flat-leaf parsley

salt and pepper



To make the stuffing, melt the butter in a large frying pan and add the onion. Sauté the onion for 3-4 minutes until softened and translucent but not coloured.


In the meantime, put the breadcrumbs, lemon zest, lemon juice and herbs into a large bowl ensuring the herbs are mixed through, season to taste.


Pour the heated butter and onion over the breadcrumb and herb mixture, allow to cool before adding to the turkey.



Sausagemeat, Kumquat & Cranberry Stuffing

This traditional recipe is a wonderful stuffing for Turkey or Gooses


225g Sausage meat

150g fresh white breadcrumbs

1 Onions, finely diced

2 Cloves Garlic, crushed

1 tbsp fresh parsley

1 tbsp fresh thyme

1 tsp Freshly ground Black Pepper

50g Cranberries (fresh or frozen)

6 – 8 Kumquats, halved


In a large bowl mix together the sausage meat, breadcrumbs and the chopped herbs.   Season with freshly ground black pepper.


Add the finely diced onions, kumquats, cranberries and garlic and using your hands to combine all the ingredients together.

Place the stuffing in the cavity of the Turkey and cook as per instructions or alternatively place in a baking tin and cover in foil, cook for 25 – 30 minutes.