The pièce de résistance of the Christmas roast

1. Mix everything together in a bowl


  • 500 g pork sausagemeat
  • 45 g fresh white breadcrumbs
  • 140 g ready-cooked peeled chestnuts, chopped
  • 20 g fresh flat-leaf parsley, finely chopped
  • onion, finely chopped
  • 0.5 unwaxed lemon, zested
  • 0.25 tsp ground cloves
  • medium British free-range egg, beaten
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Mix the stuffing ingredients


2. Stuff the neck with a third of the mixture

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Stuff the body cavity


3. Stuff the body cavity with another third

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Stuff the neck


4. Shape the remaining mix into balls

Add them to the roasting tray with the turkey and cook.

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Roll stuffing into balls


Read more:


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How to carve turkey, in GIFs

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