This is one you can make in advance and freeze, also easy to adapt.
1 ounce butter
Half an onion finely chopped
2 oz bacon finely chopped
Fry these together first. Then allow to cool a little before adding
1 oz fresh breadcrumbs
Half tablespoon parsley
salt and pepper
1 pack Merchant Gourmet vacuum-packed chestnuts, which you can crumble roughly in your fingers, I like my stuffing chunky in texture, but you could chop finely if you wish.
Stir in 1 beaten egg to bind all ingredients together. If it seems too dry, add a little water, too wet add a little extra bread. You can freeze in a freezer bag until you need it, allow 24 hrs defrosting in fridge.
You can substitute thyme or sage for the parsley, we are talking fresh herbs; if you use dried use half the quantity as drying intensifies the flavour.
For the veggie version, omit the bacon and replace with 2 oz finely chopped mushrooms, fried with the onion.
This amount should give 4 servings as a garnish, with the rest being used to stuff the turkey. I usually put mine in a buttered shallow pyrex dish, smear a little extra butter over the top and bake in the oven until golden, and serve in slices. They are about 3 cm thick. I haven't tried making them into balls!