To me what makes Christmas dinner special is all the trimmings. Now the boys would say the most important extra is the pigs in blankets (sausages wrapped in bacon) but for me it has to be the stuffing. So much so that I usually make two different types. This chestnut and sausagemeat stuffing is my favourite to use to stuff the turkey itself. (neck end only). I love the texture that the chestnuts bring to the sausagemeat ensuring that it is not too dense.
If you prefer not to stuff the bird you can pack it into a loaf tin instead and bake for 50 minutes.
A traditional stuffing for roast turkey. This stuffing also goes well with chicken and pork.
- 15 g butter
- 1 tbsp rapeseed oil
- 1 onion finely chopped
- 1 stick celery finely chopped
- 2 cloves garlic chopped
- 240 g vacuum-packed peeled chestnuts roughly chopped
- 250 g pork sausage meat
- handful fresh parsley chopped (about 6 tbsp)
- Melt the butter with the oil, in a frying pan. Add the onion and celery and sauté for about 5 to 10 minutes until softened and beginning to colour.
Add the garlic and cook for 1 minute. Tip into a bowl and allow to cool. Add the remaining ingredients and mix well.
Use to stuff the neck cavity of the bird or pack into a 500g (1lb) loaf tin. Cover loosely with foil and bake at 190℃ (180℃ fan)/375°F/gas mark 5 for 45 minutes. Cool in the tin for a few minutes before turning out to serve.