Cranberry & Chestnut Stuffing –

Ingredients

• 50g dried cranberries
• 25g dried apricots
• 2 tbsp port
• 20g butter
• 1 large red onion, peeled
• 1 garlic clove, peeled
• 100g sliced bread, crusts removed and torn in chunks
• 1 tbsp fresh thyme leaves
• 180g cooked ready peeled chestnuts
• 6 herby sausages, skinned
• salt and pepper to taste
• 1.75oz dried cranberries
• 0.88oz dried apricots
• 0.7oz butter
• 3.5oz sliced bread, crusts removed and torn in chunks
• 6.3oz cooked ready peeled chestnuts
• Step 1 In a bowl, add cranberries, apricots and port and leave to soak for 30 minutes.
• Step 2 Install the chopping blade in the Precision Processor® Bowl. Add onion and garlic in bowl and select CHOP 2 times or until onion is finely chopped.
• Step 3 Melt butter in a frying pan. Remove onion from bowl and fry gently until the onion is soft but not brown. Stir occasionally. Turn off heat.
• Step 4 Meanwhile add bread, thyme leaves, chestnuts and apricots and select HIGH, process until broken up.
• Step 6 Preheat oven to 190˚C.
• Step 7 Place balls onto a greased baking tray. Cook for 25-30 minutes. The stuffing should be brown on the outside and cooked through.