• 225 g/8 oz streaky bacon
• 1 large onion
• 15 g/½ oz butter
• 900 g/2 lb pork sausagemeat
• 1 teaspoon powdered sage

Trim the bacon and chop into small strips. Peel and chop the onion. Fry the bacon and onion in the melted butter until tender but not brown. Add to the sausagemeat along with the powdered sage and mix well.

Sufficient for the body of a 4.5 – to 5.5-kg (10- to 12-lb) turkey