A great accompaniment to your Christmas turkey, this stuffing has it all - packed with rich chestnuts, juicy sausage meat and tangy dried cherries.
Preheat the oven to gas 5, 190°C, fan 170°C. Melt the butter in a large frying pan set over a low to medium heat and add the onion. Cook gently, stirring often, for 10 minutes, until very soft but not coloured. Stir in the chestnuts and cherries and cook for 5 minutes more, allowing the onions to brown slightly. Remove from the heat and allow to cool.
Pierce the sausage skins with a knife and remove them. Add the sausage meat to the onion mixture with all the remaining ingredients. Season well. Using clean, wet hands, form into 16 rounds, each slightly larger than a golf ball. Space out in an oiled roasting tin and bake for 25-30 minutes, turning over halfway, until golden brown.
Alternatively, form the stuffing into 8 rounds the same size (cooking as above) and use the remaining mixture to stuff the raw turkey’s neck before roasting. Secure it in place by tucking the neck skin under the turkey and pinning it with cocktail sticks.
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