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Melt the butter and fry the onion, celery and thyme until soft.
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Remove from the heat and add the parsley, sage, bread, apples, chestnuts and orange zest.
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Season and mix well.
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Add the sausage meat and mix ingredients well, binding it together with the egg. Leave to cool.
Ensure you re-weight the bird with stuffing to calculate the cooking time.
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Place any leftover stuffing on tray to cook later.