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    Chestnut and Sausagemeat Stuffing

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    Chestnut and Sausagemeat Stuffing

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 10

    Ingredients

    • 25g butter
    • 1 onion, finely chopped
    • 450g pack Waitrose Free Range Sausagemeat
    • 200g pack Merchant Gourmet Cooked and Peeled Whole Chestnuts, roughly chopped
    • 100g fresh white breadcrumbs
    • 1 medium egg, beaten
    • ½ x 10g pack fresh sage, leaves finely chopped
    • 20g pack fresh flat-leaf parsley, finely chopped
    • ½ tsp cayenne pepper

    Method

    1. Heat the butter in a small pan until foaming, then add the onion and cook gently for 5 minutes until softened but not coloured. Set aside to cool.
    2. Place the sausagemeat in a large bowl and break up with a wooden spoon. Add the onion, chestnuts, breadcrumbs, egg, chopped herbs, cayenne and seasoning and mix thoroughly. Cover and chill until needed (you can make this a day ahead).
    3. To use, stuff the neck end of the turkey with some of the stuffing. Roll the rest into balls and cook around the bird for the last half hour of cooking time, then keep warm while the turkey is resting. Alternatively, while the turkey is resting, cook in a buttered shallow ovenproof dish at 190°C, gas mark 5, for 30-35 minutes until golden brown.

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    Cook's tips

    As a shortcut, use Waitrose Fresh Cranberry Sausagemeat Stuffing or Waitrose Fresh Lemon, Parsley and Thyme Sausagemeat.

    Notes on ingredients

    Replace the onion with 2-3 large shallots, and use Sierra Rica Organic Chestnuts.

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