Apricot, Orange and Chestnut Stuffing

Ingredients

• 1½ onions, very finely diced
• 2 sticks of celery, finely diced
• 2 tbsp of oil
• 2 level tsp salt and eight generous grinds or 1 level tsp of black pepper
• 4 cloves of garlic, finely chopped
• 450g / 1lb minced pork belly
• 400g / 14oz tinned unsweetened chestnut puree
• 4 medium slices of Genius white or brown bread, whizzed into fine breadcrumbs
• 1 tbsp each of finely chopped leaves of fresh thyme, sage and curly parsley
• zest of 1 orange
• 110g / 4oz dried ready to eat apricots, roughly chopped
• 1 egg, beaten

Method

1. Place the onion and celery in a pan with the oil. Season generously with salt and pepper and gently fry, covered with a lid, until the onion is very soft and sweet. Add the garlic and fry, stirring constantly, for a further 30 seconds. Remove from the heat and leave to cool.
2. When cool, tip the softened onion mixture into a large bowl with all the remaining ingredients and thoroughly mix together with your hands.
3. Push the stuffing into the neck end of the turkey. Cover with the skin flap and secure with a skewer.