Ho, ho, ho! 
As it’s that time of year, I thought I’d share my Christmas (or anytime, actually) stuffing recipe again. It’s easy-peasy, and delicious.
If you don’t eat meat, you can substitute it with mashed chestnuts or veggies. Either way, it’s a winner.
Enjoy!
Sausagemeat, Onion and Thyme Stuffing
Ingredients
• 2 medium onions , peeled and chopped
• 2 garlic cloves, chopped finely or grated
• 25g butter
• 1 kilogram pork sausagemeat
• 1 teaspoon fresh thyme leaves, chopped
• 150g breadcrumbs
• Salt and pepper to season
Method
1. Preheat oven to 200ºC/Gas 6
2. Fry the onion and garlic gently in the butter for 5 mins. Allow to cool.
4. Combine with the remaining ingredients and season well. (I always add a little more seasoning than I think I’ll need).
5. Either put the mixture into a 1 kilogram loaf tin, or roll into balls, and cook in the preheated oven for 40 minutes, or until cooked through and golden brown and crispy on top.
Notes:
This is equally good served cold the following day with cold meats and pickles, or as a sandwich filling.
For a change, you can add a few dried cranberries or chopped dried apricots to the mixture for a touch of sweetness.
If you prefer, you can use sage instead of thyme.