Instructions: 1 Heat some oil and half the butter in a frying pan. Add the onion, garlic and celery and cook for about five minutes until softening.

Season well. Turn the vegetables into a large bowl and cool.

2 Stir in the apple, orange rind and juice and lemon rind and juice followed by the herbs, breadcrumbs and apricots. Add enough egg to bind the mixture without making it wet. Preheat the oven to 180c/350f/Gas 4.

3 Lay the turkey and chicken out on boards skin-side down and side by side. Place a layer of ham onto the turkey flesh. Spread with a layer of stuffing.

4 Lift up the chicken and place over the stuffing layer - youll need to press with your fingers to give a level finish to the stuffing layer. Place a layer of sausagemeat in the chicken, followed by a layer of stuffing. Finish with a layer of ham.

5 Be careful not to overfill the birds with stuffing. Pull the edges of the birds over the stuffing. Sew the edges of the turkey together with a trussing needle. Leave the festive bird to rest in a warm place for 30 minutes. Serve with cranberry glaze.

Cranberry Glaze:
1 Heat the cranberry jelly in a saucepan. Add the port and rind and juice of the oranges. Bring to the boil and simmer until it becomes syrup. Spoon over the turkey just before serving.

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