Chestnut Stuffing

• 2 lb (900 g) fresh chestnuts or
• 1½ lb (700

This stuffing can be used in place of the savoury sausage meat stuffing.

Slit the skins on the flat side of the chestnuts and place in a roasting tin. It is better to prepare these a few at a time since they peel better when they are hot. Place the chestnuts in a hot oven (400°F, 200°C or Gas No: 6) for 10 minutes or until the skins crack, then peel away both outer and inner skins. Alte