Pork and Chestnut Stuffing
50g/2oz/4 tbsp butter
1 red onion, roughly chopped
4 celery sticks, roughly chopped
4 tbsp chopped fresh flat-leafed parsley
1 tbsp chopped fresh sage
175g/6oz white bread, diced
2 cooking (green) apples, peeled, cored and diced
6 ready-to-eat prunes, chopped
225g/8oz cooked, peeled (or vacuum-packed) chestnuts, roughly chopped
a good pinch of grated nutmeg
450g/1lb/2 cups pork sausagemeat
salt and ground black pepper
1 Melt the butter in a frying pan and gently fry the onion and celery for 10–12 minutes until soft and golden.
2 Tip into a bowl. Mix in the parsley, sage, bread, apples, prunes, chestnuts and nutmeg. Season and cool.
3 Stir in the sausagemeat and divide into walnut-sized pieces. Fry, in batches, until golden brown and cooked through.