Sage and Onion Stuffing

Christmas 2013

This was the year of the roast duck, which though nice, were totally outshone by homemade stuffing. The recipe was totally traditional....we followed something but I don't remember what. Definitely it involved roasting and then peeling fresh chestnuts (a bore of a job but totally worth it. When cool these were chopped roughly. 2 onions diced then sweated in a pan with butter. These get added to the sausagemeat (we just bought some from M+S I think), some white breadcrumbs, roast chestnuts and lots of finely chopped sage. Pack the stuffing into a roasting tray and cook in a hot oven for longer than you think....you want to get those crispy bits on top.