This is my favourite stuffing recipe from Nigel Slater. I usually make it in advance and freeze. You could easily halve the ingredients. I cook it separately from the bird cos I like my stuffing crispy on top.
unsalted butter 1 tbsp
goose fat 1 tbsp
onions 4 medium, thinly sliced
cloves of garlic 2, chopped finely
leek 1, sliced into thin half moons
thyme 2 tbsp, chopped finely
leaves of sage 6, chopped finely
port ¼ cup
chestnuts 200g, vacuum-packed, chopped roughly
sausage meat 1kg
apples 200g, chopped into small chunks
eggs 2
Maldon salt
fresh ground black pepper
sourdough breadcrumbs 500g
In a medium-sized pot, heat the butter and goose fat together, then sauté the onions and garlic. Once softened, add the leek and chopped herbs. Add the port and bubble away for a few moments. Cook until unctuous.
If you buy the vacuum packs of chestnuts they can be blanched for a moment in their plastic, then chopped up in small chunks.
In a large bowl, make your stuffing. Mix all the ingredients together, adding the breadcrumbs last. The mixture should be sticky and moist, not too dry.
If you have too much stuffing you can make stuffing scones. Just shape the mixture into smallish blobs and bake on a greased oven tray for 20 minutes at 220C/gas mark 7 until firmish, brown and crisp. Keep warm, or flash in the oven just before serving.