As everyone had decreed that stuffing is their favourite bit of Christmas lunch (I too count myself in there..), I made sure that there was plenty of it, but also kept it traditional in flavours. The base for the stuffing was shallots and a leek, sweated down till silky and translucent. To the same pan I then added some diced russet apples, and cooked them until lightly golden. I let the aromatics cool and added them to sausagemeat, along with chopped chestnuts, nutmeg, seasoning and plenty of fresh thyme.
The mixture was left to cool before layering inside the bird roast.