Chestnut stuffing

Serves 8

(JASON LOWE)

This stuffing works very well with turkey, goose, pork or game and it can be cooked within the bird or joint or separately, wrapped in foil or in a baking dish – or you could vac-pac it and boil it in the bag.

Some people like to put minced pork or even sausagemeat in this type of stuffing but unless you use really top-notch sausagemeat, a chestnut stuffing can taste like a cheap ready meal.

I reckon that if you put plenty of chestnuts, onions and herbs in your stuffing (and possibly a bit of offal) that's probably sufficient, as you should have enough meat with the main item anyway.

100g butter
2 medium onions, peeled, halved and finely chopped
150g duck, chicken or pork livers, chopped
5 leaves of sage, chopped
2tsp thyme leaves
30-40 chestnuts, lightly toasted, peeled and quartered
150g fresh white breadcrumbs
3tbsp chopped parsley
Salt and freshly ground black pepper

Melt the butter in a thick-bottomed pan, season and cook the onions, livers, sage and thyme on a medium heat for 2-3 minutes, then remove from the heat and mix with the chestnuts, breadcrumbs and parsley.

Season to taste, then stuff your bird or pork before cooking.