Prep 20 min
Cook: 1 hour

Serves 8

The orange zest and orange juice give a citrus accent to this herby sausage stuffing. Tip: baste the stuffing with the turkey juices for extra flavour.

1 large onion, finely chopped
1 tbsp butter
1 tbsp oil
150g cooked and peeled whole chestnuts
50g dried cranberries
200g soft breadcrumbs
1 tbsp grated orange rind
2 tbsp orange juice
1 tbsp fresh thyme leaves
1 tbsp finely chopped sage or oregano
2 tbsp chopped parsley
Sea salt and ground pepper
Half tsp grated nutmeg
400g good pork sausages
1 egg, beaten

METHOD

Melt the butter and oil in a frying pan, add the onion and cook until soft. Allow to cool. Crumble and mash the chestnuts.

Combine the onion with the chestnuts, cranberries, breadcrumbs, orange rind and juice, thyme, sage, parsley, salt, pepper and nutmeg. Discard the sausage casings, chop the meat and mulch through the stuffing with your hands. Mix in the egg.

Pile the stuffing into a buttered ovenproof dish, cover with foil and bake for 30 mins, then uncover and bake until crisped. You can also form some stuffing into balls, brown in a frying pan, then bake with the turkey for 30 mins.

Times Recommends

• Thomasina Miers’s cabbage and bitter leaves on garlic toast
• Food that's good for body and soul
• Carrot, date and goat's cheese salad