Olde English Chestnut Stuffing

8 large, stoned prunes
2 tbsp brandy
454g (1 lb) pack Cumberland-style sausages
2 rashers dry-cured unsmoked streaky bacon, chopped
200g pack cooked and peeled chestnuts, chopped
1 cooking apple, peeled, cored and finely chopped
Finely grated zest and juice of 1 lemon
1/2 tsp grated nutmeg
Salt and ground black pepper

Goes with: Roast turkey with Olde English Chestnut Stuffing

Pour boiling water over the prunes in a small bowl to cover them. Leave for 20 mins to plump up. Drain off water, chop prunes, then put them in a larger bowl and add the brandy. Skin sausages and mix the meat with the bacon and chestnuts, apple, zest and juice from half the lemon (keep the shell), nutmeg and seasoning.

Push just over half the stuffing into the neck end of the bird. Secure with 2 bamboo or metal skewers. Spoon the rest of the stuffing into a shallow, greased baking dish and set aside until ready to cook.

From: Goodtoknow: Recipes