Chestnuts: Chestnut, Prune and Sausage Stuffing
This is the stuffing I usually do for goose. In fact, whenever I try something different (apples, potatoes, apricots, walnuts or whatever), there is a family outcry and I practically have to sign a contract promising not to deviate again. It also goes well with turkey and pork: halve the quantities for a 1.5-2 kg boned and rolled joint of pork (If you’re using fresh chestnuts, see my tips here). 30g butter
1 large onion, finely chopped
6 rashers of streaky bacon, diced
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