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225 g/8 oz pork sausagemeat
225 g/8 oz unsweetened chestnut purée
85 g/3 oZ walnuts, chopped
115 g/4 oz ready-to-eat dried apricots, chopped
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
2 tsp chopped fresh sage
4-5 tbsp double cream
salt and pepper
Combine the sausagemeat and chestnut purée in a bowl, then stir in the walnuts, apricots, parsley, chives and sage. Stir in enough double cream to make a firm, but not dry, mixture. Season with salt and pepper.
If you are planning to stuff a turkey or goose, fill only the neck cavity.
It is safer and more reliable to cook the stuffing separately, either rolled into small balls and placed on a baking sheet or spooned into an ovenproof dish.
Cook the separate stuffing in an oven for 30-40 minutes at 190°C/
375°F/Gas Mark 5. It should be allowed a longer time if you are roasting a bird at a lower temperature in the same oven