Recipe by Antony Worrall Thompson
450g (16oz) ready-made pork and sage stuffing
200g (7oz) vacuum pack cooked chestnuts
100g (3oz) fresh or frozen cranberries
Pre-heat the oven to at 220°/ Gas Mark 6.
Mix all of the ingredients well together.
Pack into a shallow oven proof dish.
Bake for 30 mins once the turkey has come out of the oven.
Sparkling Whites, Dessert Wines and Pinot Noir are the best wines to pair with Pork, Chestnut and Cranberry Stuffing.
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