Delia Smith Stuffing For Turkey​ Recipe

This savory Delia Smith Stuffing for Turkey is made with good-quality pork sausagemeat, fresh chopped sage, grated onion, and soft white breadcrumbs. The result is a rich, moist, and herby side dish that cooks inside the bird to keep the meat juicy and flavorful. This classic recipe is perfect for a traditional Christmas dinner and makes enough stuffing for a large 14 lb family feast.

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Delia Smith Stuffing for Turkey Ingredients

For the Pork, Sage, and Onion Stuffing:

• 2 lb (900 g) good-quality pork sausagemeat (or finely minced pure pork)
• 1 oz (25 g) fresh sage, chopped
• 1 large onion, grated or very finely chopped
• 4 heaped tablespoons white breadcrumbs
• 1 egg, beaten (optional, helps bind the mixture)
• Salt and freshly milled black pepper

For the Roast Turkey:

• 1 turkey, about 14 lb (6.3 kg), oven-ready
• 3 oz (75 g) butter, softened
• 8 oz (225 g) very fat streaky bacon
• Salt and freshly milled black pepper

For the Gravy:

• About 2 level tablespoons plain flour
• 1 quantity Turkey Giblet Stock (about 1-2 cups)

How To Make Delia Smith Stuffing for Turkey

1. Prepare ingredients: On Christmas Eve, take the turkey out of the fridge to reach room temperature. Remove the butter to soften. You can also mix the stuffing the day before, but keep it in a cool place (not the fridge) so it isn’t too cold when you stuff the bird.
2. Make the stuffing: In a large bowl, combine the breadcrumbs, grated onion, and chopped sage. Stir in a little boiling water to moisten the crumbs. Add the sausagemeat (and egg if using), season with salt and pepper, and mix thoroughly.
3. Stuff the turkey: On the morning of cooking, preheat the oven to 425°F (220°C). Loosen the skin at the neck end of the turkey. Pack the stuffing gently between the flesh and the skin towards the breast. Do not pack it too tight, as it expands. Tuck the neck flap under the back and secure with a skewer. Place any remaining stuffing in the body cavity.
4. Prepare the foil parcel: Lay two large sheets of foil in your roasting tin (one widthways, one lengthways). Place the turkey in the center. Rub the bird generously with softened butter, especially over the thigh bones. Season with salt and pepper.
5. Add bacon and seal: Lay the bacon rashers over the turkey breast and legs. Wrap the turkey in the foil to create a loose but sealed parcel. Create a pleat in the foil over the breast bone to allow air space.
6. Roast the turkey: Cook on a low shelf at 425°F (220°C) for 40 minutes. Then, lower the heat to 325°F (170°C). Cook for another 3 hours for a 12 lb bird, or 3 ½ hours for a 14 lb bird.
7. Brown the skin: Remove the turkey from the oven. Tear the foil away from the top and sides. Remove the bacon (keep it to crisp up separately). Turn the oven up to 400°F (200°C) and cook for a final 30-45 minutes, basting frequently, until golden brown.
8. Rest and make gravy: Check if the turkey is done by piercing the thickest part of the leg; juices should run clear. Transfer the turkey to a warm platter and let it rest for 30-60 minutes. Use the juices and fat in the roasting pan to make the gravy by whisking in flour and giblet stock over low heat.

Recipe Tips

• Room Temperature is Crucial: Always bring your turkey and stuffing to room temperature before cooking. If they are fridge-cold, the cooking times will be inaccurate, and the bird may not cook evenly.
• Don’t Overstuff: Stuffing expands as it absorbs juices and cooks. If you pack it too tightly under the skin, it might split the skin or result in a dense, heavy texture.
• The “Relaxing” Phase: Resting the turkey for 30 to 60 minutes after roasting is essential. This allows the meat fibers to relax and reabsorb the juices, making the turkey much easier to carve and far more tender.
• Crisping the Bacon: Don’t throw away the bacon you removed! Place it on a heat-proof plate in the oven during the final browning stage. The salty, crunchy bits are delicious served alongside the turkey.

What To Serve With Turkey

This traditional roast needs classic sides to complete the holiday meal.

• Roast Potatoes: Crisp on the outside and fluffy on the inside, cooked in goose fat or vegetable oil.
• Brussels Sprouts: Steamed or roasted with chestnuts and bacon lardons.
• Cranberry Sauce: The tart sweetness cuts through the rich, savory stuffing and gravy.
• Bread Sauce: A creamy, spiced classic British accompaniment.
• Honey Glazed Parsnips: Sweet roasted root vegetables add color and variety to the plate.

How To Store Leftovers

• Refrigerate: Remove all meat and stuffing from the carcass. Store them in airtight containers in the refrigerator for up to 3 days.
• Freeze: You can freeze cooked turkey and stuffing. Place them in freezer-safe bags or containers and freeze for up to 2 months. Thaw thoroughly in the fridge before reheating. Ensure you reheat until piping hot.

Delia Smith Stuffing Nutrition Facts

Serving Size: 1 serving of stuffing

• Calories: 280 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 450mg
• Total Carbohydrate: 8g
• Dietary Fiber: 0.5g
• Sugars: 1g
• Protein: 14g

Frequently Asked Questions

• Can I make the stuffing in advance? Yes. You can mix the dry ingredients (breadcrumbs, onions, sage) a day ahead. However, it is best to add the raw meat and egg closer to the time of cooking or the night before. Keep it cool, but remember to bring it to room temperature before stuffing the bird.
• Why do I need to put stuffing under the skin? Placing stuffing under the breast skin helps keep the breast meat moist. The fat from the sausagemeat bastes the white meat from the inside as it cooks, preventing it from drying out.
• How do I know if the stuffing is cooked? If you follow the cooking times for the turkey, the stuffing inside will be cooked. To be safe, ensure the internal temperature of the stuffing reaches 165°F (74°C).
• Can I cook the stuffing separately? Yes. If you prefer not to stuff the bird or have extra mixture, roll the stuffing into balls. Bake them on a tray for the last 30 minutes of the turkey’s cooking time until golden and cooked through.

Try More Recipes:

• Delia Smith Traditional Roast Turkey Recipe
• Delia Smith​ Toad In The Hole Recipe
• Delia Smith Pork Stroganoff Recipe