There are hundreds of recipes for stuffings, but to me chestnut is one of the best. Both the figs and walnuts provide great textures and accompanying flavours. The stuffing can be mixed the day before and rolled in aluminium foil reserved in your fridge ready to cook on the day.
30g/1oz brown breadcrumbs
50ml/2fl oz full-fat milk
300g/10½ oz coarse-textured sausage meat
75g/2½ oz goose liver, roughly chopped (optional)
40g/1½ oz goose heart, roughly chopped (optional)
150g/5½ oz cooked chestnuts, roughly chopped
75g/2½ oz dried figs, roughly chopped
25g/1oz walnuts, shelled, roughly chopped
40g/1½ oz dried cranberries
1 medium free-range egg
2 pinches ground allspice
sea salt and freshly ground black pepper
Soak the breadcrumbs in the milk for 30 minutes.
Preheat the oven to 180C/350F/Gas 4.
Mix all of the remaining ingredients together and season with salt, pepper and allspice. To check the seasoning, make a small patty with some of the stuffing. Fry it in a little oil and taste.
Roll the stuffing tightly in tin foil, twisting the ends of the tin foil to seal into a large sausage shape. Alternatively you could bake the stuffing in an ovenproof baking dish or a terrine mould.
Bake the stuffing for 30 minutes. Remove from the oven and keep warm until needed.
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