Chestnut and pork stuffing

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Mix the sausagemeat and pork mince in a large bowl and set aside.
2. Heat the butter and oil in a frying pan, add the chestnuts and fry for 2-3 minutes. Grate in the nutmeg. Cool a little, then add to the pork.
3. Add the breadcrumbs, herbs, garlic and egg to the bowl and season. Mix with your hands until fully combined. Use a quarter of the stuffing to fill the neck cavity of the turkey, then press the remainder into a 1kg loaf tin lined with cling film or shape by hand into a rectangle (about 8cm x 16cm x 5cm deep).
4. Chill for 10-15 minutes, then turn out and cut into 8 rectangles. Put a sage leaf on top of each, then wrap snugly in a piece of pancetta. When you’re ready to serve, place on a non-stick baking sheet and bake for 15 minutes until the parcels are cooked and the pancetta is golden.