Chestnut and sausage stuffing for turkey, sufficient for a 1.5kg turkey breast.

Very finely dice half an onion and one clove of garlic and lightly saute.

Make fresh breadcrumbs from 3 slices of soft white bread, without the crusts!

Take equal quantities of sausage meat and chestnut puree (canned or home-made) and half as much fresh breadcrumbs.

Mix in the herbs, sage and rosemary - half a tablespoonful of each.

Add the juice and zest of one lemon.

Mix well. Add one beaten egg to bind it together - use your hands at this stage, extruding it through your fingers!

Season to taste with salt and pepper.

To test the seasoning, fry a thin patty made from of a desertspoonful of stuffing. Cool, then taste. Adjust the condiments to your preference.

Stuff into a butterflied turkey breast or whole bird.

If you need more servings of cooked stuffing than will fill the meat, blend in a little olive oil to a portion and cook it seperately, covered with foil to prevent it drying out.