Chestnut Stuffing for Roast Turkey

• 900 g (2 lb) fresh chestnuts
• 1 minced turkey liver

Split the chestnuts to avoid them exploding and heat for a few minutes in a hot oven, then peel, making sure to get rid of the bitter inner peel. Cover the chestnuts with water and boil for 15 minutes or until tender. Strain and then mince them into a large bowl, mix in the liver and sausage meat, and flavour with the spice and plenty of pepper and salt.

Heat the butter in a small pan,