|Chestnut, Apple and Pork Belly Stuffing|
This stuffing recipe is inspired by Elizabeth David.
500 g chestnuts
2 large cooking apples
½ pint of milk
I small onion
500 g minced pork belly
salt and pepper
bunch of parsley
1 free-range egg, whisked
Heat the oven to 180 C.
Make a crosswise incision across the rounded part of the chestnut and roast for 10-15 minutes. Take out a few chestnuts at a time and shell them while they’re still hot. I find the easiest way to do this is to cut them in half and use a teaspoon to scoop out the soft nut. Stew them in the milk with ¼ pint of water for 30 minutes. Drain and set aside.
Flatten the minced pork belly to a disc shape, wrap in clingfilm and cook for 10 minutes in water. Drain and remove from the clingfilm.
Stew the apples in a dash of water until they reduce to a puree.
Mix together the chestnuts, pork belly, apple, onion, parsley and seasoning. Bind together with the egg.
Stuff the turkey with the pork mixture and roll any remaining stuffing into balls; place these around the turkey on the baking tray.