CHESTNUT & ORANGE STUFFING
2 oranges 450g unsweetened chestnut puree 170-225g soft breadcrumb 170g suet 10ml salt pepper 2 eggs
METHOD
Grate the rind from the oranges add that and the juice to the unsweetened chestnut puree. Add the breadcrumbs, suet, salt, pepper and eggs. Stuff into the cavity of a turkey or bake separately. Will freeze for 2 weeks.