It’s feeling more like Winter with the first slushy snow, briefly appearing on Saturday in London. Simon, my co-blogger, is busy gearing up for Thanksgiving in USA and I thought I would share my stuffing recipe, a family favourite I make as an accompaniment to roast turkey.

Ingredients (14- 16 portions)

Ingredients

• 250g (8.8 oz) pork or chicken sausage meat
• 1 eating apple, cored & chopped (I use Coxes)
• 75g (2.6 oz) chestnuts, cooked,vacuum packed, & chopped
• 50g (1.8 oz) brown breadcrumbs
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 garlic clove, peeled & finely chopped
• 1 dessertspoon of fresh thyme, washed & leaves removed
• 5 fresh sage leaves, washed & finely chopped
• 1 tablespoon of fresh flat leaf parsley, washed, leaves removed & finely chopped
• 1/4 teaspoon nutmeg
  

  Onions sweated

• 1 large egg
• grated zest of 1 unwaxed lemon
• 2 teaspoons of lemon juice
• freshly ground sea salt & black pepper

Method    Heat the oven to 200 degrees C (400 F)

Veggies, apples, chestnuts & herbs combined

• Heat the oil in a frying pan and sweat the onions for 5 minutes on a low/medium heat until soft, but no browning
• Add the chopped garlic, cook for 2 minutes and remove from the stove
• Add the remaining ingredients, season with 20 grinds of black pepper and 10 grinds of sea salt and mix well

• 

  Stuffing ready for baking

  Put in an ovenproof dish and bake for 30 minutes, until slightly brown on top

Cut into portions and serve with roast turkey – Happy Thanksgiving.