Ingredients

The following ingredients have 4 Servings
  • 15 g butter
  • 1 tablespoon rapeseed oil
  • 1 onion (finely chopped)
  • 1 stick celery (finely chopped)
  • 2 cloves garlic (chopped)
  • 250 g vacuum-packed peeled chestnuts (roughly chopped)
  • 250 g pork sausage meat
  • handful fresh parsley (chopped (about 6 tablepoons))

Instruction

  • Melt 15g (½oz) butter with 1 tablespoon oil, in a frying pan. Add one chopped onion and a chopped stick of celery sand sauté for about 5 to 10 minutes until softened and beginning to colour.
  • Add 2 cloves chopped garlic and cook for 1 minute. Tip into a bowl and allow to cool. Add 250g (9oz) each of chopped chestnuts and sausagemeat, plus about 6 tablespoons of chopped parsley 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.