Chestnut Stuffing

• 1 lb. peeled chestnuts, cooked and very finely chopped
• 1 large onion, finely chopped
• 4 oz. smoked streaky bacon, finely chopped
• Liver from the turkey, chopped small
• 1 oz. butter
• 4 Tbsp. chopped fresh parsley
• 1 Tbsp. chopped fresh thyme
• 0.25 tsp. ground mace
• 8 oz. pork sausagemeat, or finely minced pure pork
• 0.25 cup fresh breadcrumbs
• 2 Tbsp. cream
• Salt and freshly-milled black pepper

Melt the butter in a large frying pan and cook the onion, bacon, and chopped turkey liver for 10 minutes or so, until the onion looks transparent and everything is tinged golden at the edges.

Tip the contents of the pan into a large mixing bowl and add all the remaining ingredients. Give it all a stir to mix well.

If you have brined your bird, then you'll need to bake this separately or it will turn out rather too salty. 30–40 minutes at 350F should do it fine. Otherwise, you can stuff it in your bird.