200g cooked peeled chestnuts
1 small onion
1 tbsp chopped fresh thyme
225g good quality pork sausage meat
salt and freshly ground black pepper
Coarsely chop the chestnuts and peel and chop the onion. Melt the butter in a small pan and fry the onion until softened. Allow to cool. Place in a bowl with all the ingredients and mix well. Use to stuff the festive roast, remembering to adjust the cooking time accordingly.
Other traditional festive feast recipes in our Christmas 2013 issue:
• Three bird roast
• Nutty roast potatoes
• Lemon-glazed carrots and shallots
• Baked beetroot and orange
Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.