Pork, Chestnut and Cranberry Stuffing
Recipe by Antony Worrall Thompson
Serves 8
Ingredients
- 450g (16oz) ready-made pork and sage stuffing
- 200g (7oz) vacuum pack cooked chestnuts
- 100g (3oz) fresh or frozen cranberries
Method
- 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.
