Ingredients

• 125g fresh white bread, crusts cut off
• 1 onion, quartered
• 500g Bramley Apples, peeled, cored and quartered
• 500g Sheepdrove sausagemeat
• 500g unsweetened chestnut puree
• 1 egg, beaten
• salt
• black pepper

Cooking instructions

Place the bread in a food processor and process to fine crumbs. Add the onion and apple and, using the pulse button, process until finely chopped. Add the sausage meat, chestnut purée, and egg and pulse until evenly combined. To check for seasoning, fry a teaspoonful of the stuffing in a little butter until cooked through, then taste and adjust salt and pepper accordingly. You can prepare the stuffing in advance up to this point; place in a polythene bag, squeeze out the air, seal and refrigerate for up to 1 day ahead but let return to room temperature before proceeding.

Loosen the skin of the breast with your hands and pack the stuffing into the neck end, pushing it up between the flesh and the skin towards the breast to make a nicely plumped end. Tuck the neck flap under the turkey and secure with a skewer. You can bake any remaining stuffing in a buttered baking dish covered with foil for 30 minutes, then uncover and continue to bake until the stuffing is hot through and golden on top, 15 minutes more.