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American Cornbread Stuffing


250g – 8 oz pork sausagemeat
2 x 240g – 8 oz tins whole, peeled chestnuts, finely chopped
30g – 1 oz butter
3 onions, finely chopped
2 garlic cloves, chopped
5-6 celery stalks, chopped
250g – 8 oz cornbread, crumbled
1 teaspoon each of chopped fresh parsley, sage and thyme
salt and pepper
1 teaspoon ground cinnamon
zest and juice of an orange
1 egg


Melt the butter in a pan and add the onion, garlic and celery, cook gently for 2 mins. Add the sausagemeat and cook quickly until lightly browned. Remove the pan from the heat.

In another bowl mix together the chestnuts, cornbread, parsley, sage, thyme, salt, pepper, cinnamon, orange zest and juice. Add the sausagemeat mixture. Stir until evenly blended then mix in the egg.

Cover the bowl with clingfilm and place in the fridge until needed.

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