Ingredients

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 puree and egg and pulse until evenly combined. To check for seasoning, fry a teaspoonful of 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.

Bake 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.