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Melt the butter with the oil, in a frying pan. Add the chopped onion and chopped celery and sauté for about 5 to 10 minutes until softened and beginning to colour.
Add the chopped garlic and cook for 1 minute. Tip into a bowl and allow to cool. Add the chopped chestnuts and sausagemeat, plus chopped parsley and mix well.
Use to stuff the neck cavity of the bird or pack into a 500g (1lb) loaf tin. Cover loosely with foil and bake at 190℃ (180℃ fan)/375°F/gas mark 5 for 45 minutes. Cool in the tin for a few minutes before turning out to serve.
Note
Chopped fresh sage can be used instead of or in addition to the parsley. If using only sage add about 3 tablespoons or fry some smoked diced bacon with the onions and celery for a little bit of extra flavour.
Can be made the day before. Store covered in the refrigerator. The chestnut and sausagemeat stuffing can be frozen for up to 3 months.