- 2 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 onions, halved and sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 Bramley apple, peeled, cored and diced
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 2 x 400g packs Cumberland sausages, skins removed
- small pack sage leaves, chopped, a few whole leaves reserved to serve
- 100g breadcrumbs
- 100g cooked chestnuts, roughly chopped
'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
Heat the butter in a large, non-stick pan over a medium heat and cook the onions for 10 mins until softened. Add the apple, cook for 2-3 mins more, then set aside.
Tip the sausagemeat into a large bowl, and combine with the onion and apple mixture, all the other ingredients and some seasoning. Use your hands to mix everything really well. Can be kept in the fridge up to two days before baking.
While the turkey crown is resting, spread the stuffing into a large shallow roasting tin and cook in the oven with the turkey legs for 30-35 mins until the top has formed a crust. Serve immediately with the reserved sage leaves scattered over.