Serving notes: Makes enough to stuff a 5.4-6.5kg (12-14lb) turkey
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
100
Ingredients
50g
(2oz) butter
6
shallots, roughly chopped
4
celery sticks, roughly chopped
1
fresh rosemary sprig, snipped
1tbsp chopped flat-leafed parsley
175g
(6oz) firm white bread, cut into rough dice
2
cooking apples (around 225g/8oz), peeled, cored and chopped
125g
(4oz) cooked, peeled chestnuts, roughly chopped
Zest of 1 large orange
450g
(1lb) good-quality coarse pork sausagemeat
Directions
Step 1
Melt the butter in a large frying pan and gently fry the shallots, celery and rosemary for 10-12min until vegetables are golden and softened. Tip into a large bowl (there's no need to wash the pan). Add the parsley, bread, apple, chestnuts and orange zest to the bowl. Season and mix well.
Step 2
Divide sausagemeat into walnut-sized pieces. Fry in batches in the pan until golden and cooked through. Add to the bowl with the stuffing mix and stir.
Step 3
To freeze. Cool quickly, then bag, label and freeze for up to one month.
Step 4
To serve. Thaw stuffing at cool room temperature or in the fridge overnight. Shape stuffing into a neat round, then use to stuff a 5.4 - 6.3kg (12 - 14lb) turkey. Put any leftover stuffing into a buttered ovenproof dish, cover with buttered foil and cook at 180°C (160°C fan) mark 4 for around 45min until cooked through.
If you're cooking for vegetarians
For each serving of the vegetarian main course, Stuffed Acorn Squash put aside 2 large tbsp of the stuffing at the end of step 1 (above), then bag, label and freeze.
Per Serving:
Calories: 100
Total carbs: 9 g
Total fat: 6 g
Saturated fat: 2 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
