Pork, sage and chestnut stuffing (Winter)

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Ingredients

6 – 8 meaty sausages with skins removed
1 onion, peeled and finely chopped
1 apple, peeled, cored and coarsely grated
100g vac - pac chestnuts, roughly chopped
100g fresh breadcrumbs
16 rashes of thin sliced streaky bacon
8 leaves of sage, finely chopped
8 small leaves of sage left whole

Method

1. Put the entire ingredients except the small sage leaves and the streaky bacon in a bowl.
2. Season well then mix together with your hands and form into eight balls.
3. Squash each ball to flatten a little, put a sage leaf on top, and then wrap with 2 slices of bacon to make a parcel.
4. Put on a non-stick baking sheet and cook at 200’c, 180’c fan or gas 6 for 30 minutes until golden.

Chef's Tip

Ask your butcher to bone out your turkey legs, and then make the same amount of stuffing again with out the bacon and small sage leaves. Roll the stuffing into two sausage shapes the length of the leg and place in the centre of each leg; fold the meat over to encase it. Then wrap tightly in buttered tin foil and twist the two foil ends like a cracker, bake in the oven at 190’c, 170’c fan or gas 6 for one hour thirty minutes. Leave the legs to rest for 10 minutes unwrap and carve.

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