500g pork sausage meat from a good butcher such as Dave Tomlinson of West End, Winteringham
1 large onion
250g fresh white bread crumbs
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!