Sausage and chestnut stuffing

How to make Sausage and chestnut stuffing recipe - Saucisse et farce châtaigne recette

Serve 4

In a frying pan over low heat, sauté 1 chopped onion in a little olive oil for about 5 minutes until soft. Season with sea salt and freshly ground black pepper, and set aside to cool.

Peel the casings from 6 good-quality pork sausages, and add the meat to a bowl. Chop 9oz (250g) roasted chestnuts, and add to the sausage meat along with a handful of fresh flat-leaf parsley leaves and the cooled onions.

Mix together, and season generously. Use to stuff a turkey or a whole chicken. Alternatively, roll the mixture into balls about 2in (5cm) in diameter, and roast in a preheated 400°F (200°C) oven for 20 minutes or fry in a little olive oil until cooked and golden.