Tony’s Chestnut, Roast Apple and Sage Stuffing

 Ingredients

• 500 g Pork sausage meat.

• 200g White sourdough.

• 2 Eggs.

• 1 Medium onion.

• 3 Apples.

• 30g Sage.

• 30g Flat leaf parsley.

• 200g Pack cooked chestnuts.

• 1 Lemon.

• 40g Butter.

• Sea salt and ground pepper.

Instructions

1. Dice sausage meat into 2 cm pieces and keep chilled.

2. Remove crust from the sourdough, dice into 2 cm pieces. Season with salt and ground pepper. Toast in oven at 200 degrees C until golden and allow to cool.

3. Peel, half and finely chop onion. Fry in a small amount of rapeseed oil until starting to colour. Add 10 g of butter and season with salt and ground pepper. Drain on kitchen paper and allow to cool.

4. Peel core and dice the apples. Add to a large hot frying pan and cook until starting to colour. Add 10 g butter and season with a little sea salt. Cook for a further minute, drain on kitchen paper and allow to cool.

5. Roughly dice chestnuts.

6. Wash and pick flat leaf parsley then roughly chop.

7. Pick and finely shred sage.

8. Finely grate the lemon zest.

9. Beat the eggs.

10. Put the sausage meat into a large mixing bowl. Add all other ingredients and mix well taking care not to break up the chestnuts and apple. Season with sea salt and ground pepper.

11. Transfer mixture to a lightly oiled ovenproof dish and lightly press into shape.

12. Dot with remaining butter.

13. Cook in oven preheated to 180 degrees C for 25 minutes. Turn oven up to 200 degrees C for a further ten minutes until slightly crisp on top.

14. Remove from oven and allow to rest for a few minutes.

15. The stuffing can either be served straight from the dish or turned out onto a board and cut into slices.

Enjoy!! And make sure to tag @McTSingh in photos of your Stuffing on social media! 📷