3 tsp olive oil
1 celery stick, finely chopped
1 large onion, chopped
2 x 400 g packs meaty Cumberland sausages
1 Granny Smith apple, peeled and chopped (about 325 g)
85 g fresh white breadcrumbs
1 ½ tbsp chopped fresh sage
4 tbsp chopped fresh parsley, plus extra to serve (optional)
1 large egg
10 rindless streaky bacon rashers
- Heat the oil in a large pan, add the celery and onion, and cook for about 5 mins until starting to soften. Tip into a bowl to cool while you remove the sausagemeat from the skins. Add the apple, sausagemeat, breadcrumbs, herbs, egg and seasoning. Mix well – the easiest way is to knead it together in the bowl with your hands. Use ¼ to stuff the neck cavity of the turkey.
- For the remainder, line a 900g loaf tin with 8 rashers of streaky bacon, spoon in the stuffing, lift the bacon over and cover with the last 2 rashers. Heat oven to 180C/160C fan and bake the stuffing for 40-50 mins. Can be made ahead up to this point and chilled for 2-3 days. Turn out onto a baking-parchment-lined baking tray and return to the oven (once the turkey has come out) at 220C/200C fan for 15-20 mins more to brown the bacon. If chilled, reheat at the lower temperature for 45 mins, covered in foil, then turn out for the extra 15 mins at the higher temperature. Allow to stand, then scatter with parsley (if you like), slice and serve.