Chestnut and Sausage meat stuffing

Stuff your bird as well as you can with this awesome sausage meat and chestnut stuffing recipe. I used to buy chestnuts and prep them - which means burning your fingers continuously as you try to get the shells off, but now vacuum packed chestnuts are available it means there is absolutely no excuse for not making this.

Anyway chop the chestnuts up a bit and add to a simmering pan of milk add a bay leaf and let them bubble away and soften for a few minutes. Meanwhile make a mug full of breadcrumbs. Chop up an onion very finely, slice the garlic. Beat two eggs.

In a large bowl combine the drained chestnuts, breadcrumbs, onions, garlic, parsley, thyme, a teaspoon of nutmeg, seasoning, add sausage meat and the eggs and mix up the lot, oh and add a splash of malt, or brandy or even sherry. Stuff the front of the crown and interior if you have a large bird and cook normally, any remaining stuffing mix - put in a separate baking container and put in the oven for about 40 mins.