Pork and chestnut stuffing

I LOVE stuffing. I don't make it very often, but when I do, I like to make a real effort. This year I decided not to stuff the turkey, but rather cook the stuffing seperate. My main oven doesn't seem to get too hot so I don't want to risk undercooked turkey and stuffing, so it's going in a tin of its own. Here's my recipe. Other than for the sausagemeat, there are no amounts, I just do it by sight.

Ingredients:

• Breadcrumbs (I use day old bread, whizzed in the blender)
• 400g package of high pork content sausage meat (min 80%)
• Most of a 200g pack of ready roasted chestnuts, chopped
• 1 medium red onion
• 1 stick celery
• fresh sage leaves
• fresh thyme
• fresh rosemary
• turkey liver (this is optional - I didn't want it to go to waste from the turkey so I added it
• fresh ground pepper
• salt
• 2 cloves garlic

Method:

1. finely chop all herbs, the garlic and the onion

2. Heat some olive oil in a pan and sautee the onion, garlic and herb mix until softened

3. Put sausage meat into a large bowl and add the breadcrumbs, the chestnuts and the onion, garlic and herb mix

4. chop up the liver and add to sausage meat


5. Using your hands, squidge everything together and then season with a little salt and pepper

6. Line a loaf tin with baking paper or foil and press mixture into tin

I pressed a few bay leaves into the top - decoration and flavour

7. Bake in the oven at approx 180 degrees for approx 40 mins, or until cooked

Serve with your Roasted turkey or chicken!