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Sage, onion and chestnut stuffing

Mike Robinson from Great Food Live
Brimming with flavour and made in a flash, Mike Robinson's easy chestnut and sausage stuffing makes a fabulous accompaniment to roast poultry

Sage, onion and chestnut stuffing

Method

1. Preheat the oven to 180C/gas 4. Lightly oil and line a 450g loaf tin with greaseproof paper.

2. Mix together all the ingredients and spoon into the prepared tin. Bake for 30 minutes.

3. Serve in slices. If preferred, the stuffing can be fried for 3-4 minutes in a little oil, until crisp and golden.

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Serves: 4

Prep: 20 min
Cook: 30 min

Ingredients
large bunch Sage, roughly chopped
100g pack vacuum packed chestnuts, roughly chopped
200g coarse sausage meat
1 red onion, finely chopped
1 tbsp Dijon mustard
1 garlic clove, crushed
100g fresh breadcrumbs
1/2 tsp allspice