The right stuffing

175g butter
300g onions, finely chopped
2 Bramley apples, cored and cut into chunks, but not peeled
450g sausagemeat
350g cornbread, coarsely crumbled
350g wholewheat bread, coarsely crumbled
350g white bread, coarsely crumbled
2 tsp dried thyme
1 tsp dried sage
20g chopped flat-leaf parsley
175g pecan halves
salt and freshly ground pepper, to taste

1. Melt half the butter in a pan. Add the onions and cook over a low heat until tender and turning gold – about 25 minutes. Pour into a large mixing bowl.
2. Melt the remaining butter in the same pan. Add the apple and cook until lightly gold but not mushy. Scrape into the mixing bowl.
3. Crumble the sausagemeat into the pan and cook over medium heat, stirring, until lightly browned. Transfer with a slotted spoon to the mixing bowl, reserving the fat for basting the bird later.
4. Add the remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird.

Greek Stuffing
(for turkey)

100g uncooked rice
350ml water
110g butter
225g onion, finely chopped
150g raisins
350g tinned, peeled, unsweetened chestnuts, coarsely chopped
2 generous handfuls pine nuts
700g best minced beef
1 tsp ground cloves
2 tsp ground cinnamon
salt and freshly ground pepper to taste

1. Pour the rice into a saucepan and add the water and a pinch of salt. Bring to the boil, simmer for no more than 6 minutes and drain.
2. Melt the butter in a large pan and fry the onion, stirring, until soft. Add the rice, raisins, chestnuts, nuts and mince. Stir frequently, to break up lumps in the meat, cooking over a medium high heat until the mince turns opaque, about 8-10 minutes. Add the spices and seasoning and leave to cool.

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