Chestnut Stuffing

Ingredients 500 g Chestnuts
60 g Shreaded suet eg Atora
120 g breadcrumbs
120 g sausage meat
2 tsp thyme salt and pepper
rind and juice 2 or 3 lemons

Method

Score the chestnuts with a sharp knife and boil for a few minutes, remove the outer and inner skins.  Throw away any that are black or not wholesome and mince.

Add the crumbs suet, sauseagemeat, thyme and seasoning.

Mix well.

Stuff the bird but remember to allow additional cooking time for the stuffing.