This is my mum’s recipe and it a fabulous stuffing for Christmas Day or regular Sunday dinner. I don’t normally stuff my turkey but cook the stuffing separately in a dish. This stuffing can be cooked either way but remember to allow extra cooking time if it is inside your turkey. My kids love it and always ask for seconds. If there is any left it is good cold in a sandwich with a slice of turkey and some cranberry sauce. It can be prepared the night before and stored in your fridge in a covered dish. We make it Gluten Free as my kids feel the GF sausages are less spicy. Simply replace your breadcrumbs and sausages with your favourite GF variety. Enjoy!

500grams/ 8 ounces of your favourite sausage meat

500gram / 8 ounces of cooked and cooled mashed potato

500 grams/ 8 ounces breadcrumbs

1 small onion chopped and cooked off in butter and allowed to cool

1 egg beaten

1 teaspoon fresh thyme chopped finely

100grams/ 3 ½ ounces fresh cranberries (optional)

100grams/ 3 ½ ounces cashews nuts or chopped chestnuts (optional)

 

Preheat the oven to 180°C/350°F

If you can’t get sausage meat, use your favourite brand of sausage and squeeze the meat out of the skins. Mix all ingredients together using your hands until they are thoroughly mixed.

Press your stuffing into a greased dish and cook for about 35-40 minutes until the internal temperature is 83C/181F