Instructions: Melt the butter in a frying pan and cook the diced bacon and onion until soft but not browned.

Put the sausagemeat in a mixing bowl add the sage and cooked bacon and onion.

Mix together well; I find this easiest to do with the hands.

When well mixed use to stuff the bird.

Sausagemeat adds moisture to a turkey. Nowadays we should not stuff the body cavity of poultry so I use some of this to stuff the neck end. It is firm when cooked and slices well. Any leftover mixture can be made into balls and cooked round the turkey towards the end of roasting. This is enough for a 4.5 to 5.4kg oven ready turkey.

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