Winteringham Village Recipes
Christmas: Forcemeat Stuffing

Delicious home-cooked recipes suggested by the villagers of Winteringham, Lincolnshire

Banner photograph by Ken Jacobs ©2007


Forcemeat Stuffing

Helen Kirk

Forcemeat Stuffing
500g pork sausage meat from a good butcher such as Dave Tomlinson of West End, Winteringham

1 large onion

250g fresh white bread crumbs

1 egg

Salt and pepper to taste


Place the sausage meat in a large bowl.


Chop the onion very finely, and add to the sausage meat.


Add the bread crumbs and mix in well.


Beat the egg and use it to bind all together.


Add salt and pepper to taste.


Stuff the neck end of the turkey.  Remember when calculating the cooking time for the turkey, to add the weight of the forcemeat stuffing to the total weight of the turkey, then calculate.




If you have any remaining stuffing, roll it into balls, and cook for 30 minutes.  Delicious!

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