i'd go for a mix of sausagemeat and breadcrumbs, makes it less stodgy and helps absorb juices from meat. for sage & onion i'd just fry up some onions, add sage at the last minute to pan then stir into meat/bread. lots of salt/pepper, that's it.
can be tricky to get to get hold of good quality sausagemeat (if you care about that kind of thing) can always just squeeze good plain sausages out of their cases instead.
Tin Loaf White Bread (made into breadcrumbs) Sage Fresh or dried Thyme Fresh or dried 2 onions finely chopped 4 oz Butter Salt and Pepper
Put breadcrumbs in a bowl Add Herbs 2 tsps if dried/bunch if fresh Add onions Chop Butter up and add to bread mix Mix together until forms a dough like ball Place in a greased baking tin and cover with foil, bake in Med oven Remove foil for last ten minutes of cooking so outside gets crispy
whizz up stale breadcrumbs in food processor on their own. Then add a couple of raw onions and some sage whizz all together. Hand mix in a beaten egg, put into a dish, dot with lumps of butter and cook. For xmas i add a packet of sausagemeat too.
You could vary as you like really by adding waht you fancy.
We use bacon instead of sausage meat but otherwise broadly the same. If with the bread crumbs, onion, bacon and sage it's a bit dry we pour a little hot water on it - which also seems to give a nice steamish element too.
Yes it makes the turkey to use proper sauagemeat stuffing. It keeps the turkey moist too. The gravy has a better rich taste. I followed a receipe out of the good food mag last year which used chestnuts too and it was amazing. My mum used to chop and fry the sauasage meat and add half a pack of paxo and that was ok - not exciting but I always remember the house smelling lush on christmas eve.
You could use top quality leek and pork sausages for an extra dimension.
Use cocktail sticks to keep the neck flap tight and do not overfill - best not stuff the cavity as it goes soggy and its not recommended as it lowers the temp of the bird cavity.
Its so easy and you do it the day before so its not anymore work.
my dad makes skirlie - which is onions fried in melted lard, then mixed with oatmeal (medium, not fine I think), seasoned well, cooked on the hob for a bit (his timings and quantities are a bit approximate...). He only makes it at Christmas as it's not especially heart-friendly . Almost the best part of Christmas imo