Sage and onion stuffing delia recipes

Brussels sprouts with bacon, white wine and honey

..t local streaky bacon. This recipe is a variation on a Delia Smith Christmas recipe and can be made with any swe..

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Carrot, parsnip and nut roast (vegan)

..tmas nut roast recipe. As I've seen so many mentions of Delia's Parsnip Roulade this year, I added parsnip, sa..

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Cheese and parsnip roulade with sage and onion stuffing

110 g cheese, Sage Derby, grated, 40 g butter, 25 g plain flour, 275 ml milk, cold, 3 large eggs, seperated

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Traditional roast turkey with pork, sage and onion stuffing

1 turkey, about 6.3 kg oven-ready, 175 g butter, softened, 225 g rashers of streaky bacon, very fatty, 1 pinches black pepper, 900 g pork sausage meat, good-quality or finely minced pure pork

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Preparing the roast bronze free-range turkey with traditional pork, sage and onion stuffing

 1 x 14 lb (6.3 kg) bronze free-range turkey, oven-ready, at room temperature,  Traditional Pork, Sage and Onion Stuffing (see link below), at room temperature,  6 oz (175 g) butter, softened,  8 oz (225 g) fat streaky bacon,  Salt and freshly milled black pepper

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Traditional pork, sage and onion stuffing

 2 lb (900 g) good-quality pork sausagemeat,  3 oz (75 g) white breadcrumbs (made from bread left out overnight - the best way to make breadcrumbs is in a blender, if you have one)

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Traditional roast turkey with pork, sage and onion stuffing

 1 turkey, about 14 lb (6.3 kg) oven-ready,  6 oz (175 g) softened butter,  8 oz (225 g) very fat streaky bacon,  salt and freshly milled black pepper,  2 lb (900 g) good-quality pork sausagemeat or finely minced pure pork

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Turkey roulade with pork, sage and onion stuffing

 4 x 6oz (175g) turkey breast escalopes,  14oz (400g) smoked rashers streaky bacon, de-rinded (16 rashers),  12oz (350g) pork sausagemeat,  1/2oz (10g) chopped fresh sage,  1 small onion, very finely chopped

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Roulade of turkey with a pork, sage and onion stuffing

 4 x 6 oz (175 g) turkey breast escalopes,  1 x 400 g pack Asda sage and onion stuffing,  14 oz (400 g) smoked rashers streaky bacon, de-rinded (16 rashers),  1 dessertspoon plain flour,  5 fl oz (150 ml) dry white wine

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Roast goose with pork, sage and pear stuffing with a confit of pears

 1 goose, with giblets, weighing 10-12 lb (4.5-5.4 kg),  Salt and freshly milled black pepper,  10 oz (275 g) minced pork or good-quality pork sausagemeat,  2 teaspoons dried sage,  1 pear, finely chopped with the skin left on

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Cheat’s turkey with pistachio and apricot stuffing and pancetta and cranberry, balsamic and sage sauce

 1 x 7 lb (3.15 kg) turkey crown (If you don’t want any leftovers, buy a smaller crown weighing 4 lb–4½ lb/1.8 kg–2 kg),  1 oz (25 g) natural shelled pistachios, lightly toasted under the grill for 3–4 minutes,  2 oz (50 g) ready-to-eat dried apricots,  1 x 340 g pack Marks & Spencer Sage and Onion Stuffing,  2 x 100 g packs sliced smoked pancetta

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Eighteenth-century chestnut stuffing

 1 lb (450 g) peeled chestnuts, cooked and very finely chopped,  1 large onion, finely chopped,  4 oz (110 g) smoked streaky bacon, finely chopped,  the liver from the turkey, chopped small,  1 oz (25 g) butter

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Roast goose with forcemeat and spiced cranberry and apple stuffing

 1 x 12-14 lb (5.4-6.5 kg) fresh goose with giblets,  2 tablespoons cranberry jelly, to glaze,  2 oz (50 g) fresh breadcrumbs,  2 heaped tablespoons fresh chopped parsley,  1 level dessertspoon fresh chopped rosemary

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Roast turkey with american apricot stuffing and apricot madeira sauce

 1 x 12-14 lb (5.4-6.5 kg) turkey with giblets,  2 x 70 g packs pancetta,  4 oz (110 g) butter,  salt and freshly milled black pepper,  the turkey giblets

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Roast pheasants with chestnut stuffing and port and chestnut sauce

 2 pheasants, about 1 lb 14 oz (750 g) each,  2 oz (50 g) butter, softened,  6 rashers dry-cure streaky bacon, derinded and cut in half,  salt and freshly milled black pepper,  4 oz (110 g) chestnuts from a 200g vacuum pack, roughly chopped (reserve remainder for sauce)

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Roasted wild rabbit and bacon with lemon, thyme and parsley stuffing

 1 lb 4 oz (560 g) wild rabbit joints, or boneless rabbit, same weight,  12 rashers dry-cure streaky bacon, derinded and cut in half,  1 large onion, peeled and sliced finely into rings,  2 cloves garlic, crushed,  1 level tablespoon fresh chopped thyme, plus a few sprigs

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Pork with pickled walnut stuffing

 2 large pork fillets (15 oz/425 g each after trimming),  2 oz (50 g) butter, softened,  Salt and freshly milled black pepper,  4 pickled walnuts in malt vinegar, drained and coarsely chopped,  1 oz (25 g) butter

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Crisp roast gressingham duck with a forcemeat stuffing and a confit of apples and prunes

 1 x 5-6 lb (2.2-2.6 kg) Gressingham duck (weight with giblets),  ½ onion, peeled and cut into 2 wedges,  1 level tablespoon plain flour,  Maldon sea salt and freshly milled black pepper,  6 oz (175 g) sausage meat

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Roast stuffed goose with prunes in armagnac

 1 goose with giblets, weighing 10-12 lb (4.5-5.4 kg) (reserve the liver),  Goose Giblet Stock (click here for recipe),  55 ml (2 fl oz) wine for the gravy,  1½ lb (700 g) Bramley apples, peeled, cored and cut roughly into ½ in (1 cm) slices,  8 oz (225 g) ready-to-eat prunes, chopped

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