*Sage, Chestnut and Apple Stuffing*
Serves 14 as a side dish

Deliciously moist with plenty of sausagemeat!

olive oil
1 large free range egg
1/2 bunch of fresh sage leaves, picked and chopped coarsely
about 125g of soft bread crumbs (about 2 cups)
750g of good quality sausage meat (a generous pound)
250g pack of vacuum packed chestnuts (about 1 cup)
2 onions, peeled and coarsley grated
2 apples, peeled and coarsley grated
fine seasalt and freshly ground black pepper to taste

Place the sausage meat into a large bowl.  Add the bread crumbs and sage.  Crumble in the chestnuts and then add the apple and onion.  Crack in the egg and a bit of seasoning and then get in there and mix it well together with your hands.  I like to shape mine into balls and bake, so that you get nice little balls all crisp on the outside and meltingly tasty on the insides.  (Drizzle with a bit of olive oil and roast in a 200*C/400*F/ gas mark 6 oven for 25 to 30 minutes.)  Alternately place into a shallow 7 by 11 roasting dish and drizzle with oil, then bake at the same temperature for about 45 minutes until golden.

Note - If you are feeling really indulgent, wrap the stuffing balls in streaky bacon before roasting, using about half a strip stretched for each ball.