Dice the onion finely. Place a frying pan over a low heat, add the cooking oil, the diced onion and a pinch of salt, and sweat gently until the onion is translucent and smells sweet. Tip it onto a plate or tray to cool.

Pick the sage leaves off the stalks, roll them into a cigar and run your knife through them once only. Pull the thyme leaves from the stalks by running your fingers from top to bottom.

In a mixing bowl, combine the pork mince, breadcrumbs, sage and thyme. Add the cooled onion, the salt and the cracked black pepper, and mix gently. Rough handling toughens the meat.

Flatten a pinch of the mix into a mini burger and fry it in the pan for 2 minutes until cooked through. Taste it and add more salt to the mix if it needs it.

Cover the bowl and chill it in the fridge until you are ready to stuff the turkey legs.