Instructions: Prepare turkey for stuffing.

Altematlvely you can cook stuffing separately in a small greased ovenproof dish covered with foil.

Roughly chop the onions celery and mushrooms.

Skin the sausage.

Heat the butter in a pan add the onions and cook on the simmering plate until golden and soft.

Add the celery and mushrooms and cook briskly on the boiling plate for 5 minutes.

Allow to cool.

Mix sausagemeat with the breadcrumbs. Add the herbs egg orange juice or brandy and the chestnuts.

Season well.

Use to stuff the neck end of the turkey pulling the flap of skin over and secunng under the bird with skewers or cocktail sticks.

If you are cooking stuffing separately place the mixture into the prepared dish cover with foil.

If cooking separately place dish on the grid shelf on the floor of the roasting ovenfor 40 minutes or until cooked and firm to the touch.

Place the dish on the grid shelf on the bottom runners of the baking ovenfor 40 to 50 minutes.

Cooked peeled chestnuts that have been vacuum packed are now available from most good supermarkets. They save an enormous amount of time. aga tip: the cooking time may vary if the ovenis cooled by cooking the turkey at the same time so allow 10 to 15 minutes extra cooking time if necessary. Keep the stuffing warm in the simmering oven. This also makes an excellent supper dish. If cookrng for vegetarians replace the cumberland sausage with vegetarian sausage meat made up according to the manufacturers instructions

Serves 10

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