1lb tin chestnuts, roughly chopped
1lb cooking apples (peeled, cored and finely chopped)
1 medium onion, finely chopped
Zest of 1 large orange
1 tablespoon flat leaf parsley
1 tablespoon chopped sage
1 sprig of thyme snipped
4 sticks of celery (roughly chopped)
1 1/2lb pork sausage meat
1 egg, beaten
6oz firm white bread cut into dice
Salt and black pepper
- Melt the butter in a large pan and fry the onion, celery and thyme until soft.
- Add parsley, sage, bread, apples, chestnuts and orange zest, then season and mix well.
- Add the sausage meat and combine all the ingredients, binding it together with the egg.
- When the mixture has cooled, stuff the neck of the bird only. Roll the leftover mixture into balls and chill and place alongside your turkey in the oven until cooked through.