Chestnut, Apple and Sage Stuffing
Try stuffing in to the boned out Turkey legs at Christmas for a different slant on the Xmas lunch or simply roll in to balls and serve with your favorite roast dinner.
Preparation time: 15 minutes Quantity: Serves 6-8 portions Cooking time: 20-30 minutes
Ingredients
2 small onions finely chopped
2 crushed cloves garlic
3-4 sage leaves
1 peeled cored and chopped apple
30 - 60g/1-2 oz chestnut puree
500g/1 lb. sausage meat
Method
- Fry off the onions garlic and sage in a little oil, until soft without colour
- Add the apple for a few minutes leave to cool
- Add to the seasoned meat
- Variations for Xmas = sage, garlic and onion – Chestnut and cranberry – apricot and sultana – fresh ginger and pear
- Use as stuffing balls, to stuff on to the bird or as a tray bake
- Can be used in boned out chicken or turkey legs as an alternative way on Xmas day or lovely as a main course
- Seal the legs in hot oil for a few mins each side then finish of in the oven (could be baked in a sauce). Turkey=1-1/4 hr or chicken=30 minutes