ROSAMUND’S CHESTNUT AND SAUSAGEMEAT STUFFING FOR TURKEY
A recipe for chestnut and sausagemeat stuffing is not very original but I thought I would put up the recipe for the way I do it – and have done for a great many years, so the methodology is well tried and tested. I normally put the sausagemeat stuffing in the neck of the bird and another stuffing in the body cavity. The amounts below are generous for the neck of a large bird or the body cavity of, say, a 10-11lb. turkey but there are not many ingredients so the quantities are easy to increase if you want to stuff the body of a large bird. I used to make this recipe with a tin of chestnut puree but last year, when I couldn’t get the puree, I pureed the chestnuts in a food processor and we thought the resulting slightly ‘grainier’ texture was nicer – but it is obviously a bit more hassle than buying ready-made puree.
Check out this recipe