Ingredients

• 500g/1lb2oz chestnuts
• 1 whole head celery
• washed and chopped
• 1 small onion
• finely chopped
• 25g/1oz butter
• 12 plump prunes
• stoned
• 1 tbsp chopped parsley
• 1 egg
• beaten
• salt and black pepper
• the turkey's liver
• trimmed washed and finely chopped
• 50g/2oz fresh breadcrumbs

Directions

• Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes).
• Drain and leave to cool
• then place in a basin and roughly break them up with a fork - you want them crumbled rather than puéed.
• Sweat the onion and celery in the butter over a medium heat for a few minutes until softened
• then add the prunes
• chestnuts and parsley. Season with salt and pepper
• mix well and cook for a further few minutes. Remove the pan from the heat.
• When the mixture has cooled a little
• mix in the breadcrumbs
• liver and egg until all the ingredients are well combined. Pile the mixture into a suitably sized ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (i.e. with the turkey at 180C/350F/Gas 4) until nicely browned and crispy on top
• Serve slices of the stuffing with the turkey.