Step 1: You will need
- 250 g sausage meat, skinless and broken into pieces
- 4 celery sticks, chopped
- 1 onion, chopped
- 1 carrot, chopped
- 150 g chestnuts, peeled
- 6 slices of day-old bread
- 75 g raisins or dried cranberries
- 2 chopped thyme
- 2 chopped parsley
- 2 honey
- 2 eggs, beaten
- 750 ml chicken or turkey stock
- 40 ml olive oil
- salt and pepper
- 1 saucepan
- 1 wooden spoon
- 1 bowl
- 1 20cm x 25cm roasting tray
- aluminium paper
Step 2: Preheat the oven
Set the temperature of the oven to 180°C.
Step 3: Cook meat and vegetables
Place the saucepan over a high temperature and when very hot add a bit of the oil and the sausage meat, trying to break it up as much as possible. When slightly brown, add the onions, celery, carrots, and the rest of the oil and cook for about 10 minutes. Stir in the chestnuts, cook for a few minutes more and remove from the heat.
Step 4: Combine the ingredients
Transfer the meat mixture into the bowl and add the bread, raisins, thyme, parsley, honey, and eggs. Season with salt and pepper and mix together. Add a little chicken stock, just enough to dampen the stuffing and let it soak for 5 minutes.
Step 5: Cover and bake
After a few minutes, place the moistened stuffing into the pan and level it with a spoon. Cover with aluminium foil and place into the oven for 30 minutes.
After this time remove it from the oven and, discard the foil and return it to the oven to cook for a further 15 minutes.
Remove the stuffing when it is brown on top. To speed up the process, put it under the grill for a minutes or two. It should have a slightly puffy appearance and be crispy on the outside and juicy and moist in the centre.
Step 6: Videojug Tip
This stuffing can be pre-prepared and put cooked in the turkey. Just be ready for a longer cooking time for your bird.
Step 7: Serve
While baking hot, serve and enjoy.