Sage and Sausage Stuffing
1 tbsp oil
1 onion, finely chopped
2 garlic cloves, crushed
125g/4oz/½ cup pork sausagemeat
1 tbsp chopped fresh sage
salt and ground black pepper
1 Heat the oil in a pan and cook the onion and garlic over a low heat for 7–10 minutes until tender. Turn into a bowl and leave to cool.
2 Add the sausagemeat and sage to the cold onion mixture and season with salt and plenty of pepper.
3 Use to stuff a 1.4kg/3lb chicken.