For the rest of the year, most people will reach for a packet of Paxo sage and onion stuffing to go with their roast chicken and it will be perfectly OK. At Christmas however, most people want to make a special stuffing for their roast turkey or goose dinner. These are my two firm favourites, pretty easy to make but so packed with flavour that you’ll probably want to use them the rest of the year too. They can be made the day before quite easily. I usually cook them separately on the side, I don’t stuff the bird with them.

Chestnut and sage stuffing (serves six people easily)

Takes 20 minutes to prep, 30 minutes to cook.

• 450g quality sausage meat from a good butcher.
• 1 dessertspoon of sunflower oil.
• 6 fresh sage leaves.
• 1 thick slice of stale bread, wholemeal preferably.
• Freshly ground salt and black pepper.
• 1 egg, beaten.
• 1 onion, very finely chopped.
• I dessert spoon of apple sauce.
• A jar or packet of peeled, chopped, cooked chestnuts.

 To make 

• Add the bread and the sage to a food processor or handheld processor and reduce to fine crumbs.
• Melt the oil in a small pan and cook the chopped onion on a low heat for 10 minutes until soft and golden – set aside to cool.
• Mix the crumb and herb mixture, the sausage meat, onion, chestnuts, salt, pepper and egg together in a large bowl.
• Grease a medium-sized ovenproof baking dish, add the stuffing mixture and bake in a hot oven, 200°C for 30 minutes.
• Serve with roast turkey, chicken or pork.

Sage, onion and lemon stuffing – the lighter option. Serves six people easily.

Takes 20 minutes to prep, 30 minutes to cook.

• 3 large onions, finely chopped
• 75g goose fat
• 500g fresh white breadcrumbs from a good quality cut loaf
• Finely grated zest of a lemon
• 4 tablespoons of chopped fresh sage
• 3 tablespoons of chopped English (curly) parsley
• 1 large egg, beaten
• Salt and pepper

To make

• Add the bread, sage and parsley to a food processor or handheld processor and reduce to fine crumbs.
• Melt the butter or goose fat in a small pan and cook the chopped onion on a low heat for 10 minutes until soft and golden brown – set aside to cool.
• Mix the crumb and herb mixture, the lemon zest, onion, pepper and egg together in a large bowl.
• Grease a medium-sized ovenproof baking dish, add the stuffing mixture and bake in a hot oven, 200°C for 30 minutes.

Serve with roast chicken, goose or pork.

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