Description

A Christmas special, you can make your stuffing and put some in the neck of the bird. This allows the flavours to permeate the breast meat.
Make little balls with the rest and bake on a tray in the oven. Use chopped chestnuts, sage, onion and apple. Mix together and leave overnight so the flavours permeate then stuff the bird. You may need a skewer to hold pieces of neck skin together around the stuffing. Add the weight of the stuffing you use in the neck of the bird to the cooking time.