This delicious stuffing works so well with a Christmas Turkey. This is my mums recipe and we will make double quantities of this recipe. One batch will be cooked in an oven dish, the other will be used to stuff the bird. I like to have extra for left overs as it makes the most delicious sandwiches on Boxing Day. I would highly recommend stuffing the turkey as it adds amazing flavour and helps to keep the breast moist.
450g sausage meat
180g cooked chestnuts - chopped
2 onions - finely chopped
2 cloves garlic- crushed
4 tablespoons chopped herbs - I used flat leaf parsley
Gently fry the onions until soft and translucent. Add the garlic and cook for a couple of minutes. Remove from the heat to cool. Season generously. Add the sausage meat and herbs and breakdown and combine with a fork until thoroughly mixed.
At this stage you can freeze until Christmas Eve and then remote defrost slowly in the fridge.
Cooking option’s :-
1. Place in an oven dish and put foil on top. Cook for 25 minutes at 200 degrees, remove foil and cook for another 10 minutes.
2. To stuff a turkey. Starting from the neck, carefully push your fingers underneath the skin until you can get your whole hand between the skin and the breast meat - careful not to tear the skin as you go. Push the stuffing into the pocket made between the skin and breast meat. Pull the skin down and tuck underneath or secure with cocktail sticks.
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