Everything you need to know to make the perfect stuffing for your Christmas lunch
Mix all your ingredients together in a bowl. You'll need 500g pork sausagemeat; 45g fresh white breadcrumbs; 140g chopped, ready-cooked and peeled chestnuts; 20g finely chopped fresh flat-leaf parsley; 1 finely chopped onion; the zest of ½ lemon; ¼ tsp ground cloves; and 1 medium egg, beaten.
Stuff the turkey neck with a third of the mixture.
Fill the body cavity with another third of the stuffing.
Shape the remaining mix into balls. Add them to the roasting tray with the turkey and cook.