Christmas Stuffing

Ingredients:
400g fresh or vacuum-packed peeled chestnuts
1 whole head celery, chopped
1 small onion, finely chopped
25g butter
12 dried apricots, chopped
2 tbsp chopped parsley
Salt and freshly ground pepper
250g sausagemeat (preferably coarsely minced shoulder)
50g fresh breadcrumbs
Turkey liver, or 40g chicken liver, finely chopped (optional)
1 medium egg, lightly beaten

Instructions:
If you're using fresh chestnuts, make little slits in them then blanch to ease peeling. Peel, then simmer in unsalted water till tender (15–20 minutes). Drain and leave to cool. Put the chestnuts in a bowl and break up roughly with a fork.

Over a medium heat in a large frying pan, sweat the celery and onion in the butter for a few minutes. Add the apricots, chestnuts and parsley. Season, mix well, and cook for a few minutes more. Remove from the heat. 
 
When the mix has cooled a little, add the sausagemeat, breadcrumbs, liver if using, and egg. Season; mix well. Pile into a lightly greased ovenproof dish. Bake for 30–35 minutes in a fairly hot oven (ie with the turkey at 180.C), until browned and crisp on top.Serves 8.