Serves: 8

Tools Used: 

• Easy Pull Manual Food Processor
• Apple Corer

Ingredients: 

• 2 onions
  
• 8-10 sage leaves
  
• 25g butter
  
• 200g cooked chestnuts
  
• 150g of white bread
  
• 700g sausage meat
  
• 75g dried cranberries
  
• Finely grated zest 1 lemon
  
• 2 apples
  
• Sea salt and black pepper
  
• Olive oil for drizzling
  
• 3 tbsp cranberry sauce
  

to serve:

• Cranberry sauce
• Bunch of sage, bay leaves and rosemary (for decorating the wreath)
  

Method: 

1. Peel and quarter the onions. Finely chop, along with the sage leaves, in an easy pull food processor. Melt the butter and cook until the onions are softened, but not coloured. Tip into a large bowl to cool. 
2. Meanwhile, roughly chop the chestnuts in the easy pull food processor and add to the onions. Blitz the bread to make breadcrumbs and also add these to the bowl along with the sausage meat, cranberries and lemon zest. 
3. Finally, remove the cores from the apples and coarsely grate them in a gourmet drum grater into the mixture. Season with salt and pepper and mix everything together well.
4. Heat the oven to 200C/180C fan/gas 6.
5. Using slightly wet hands, roll the stuffing into 16 equal-sized balls. Arrange on a baking tray in a circle shape, so they are touching one another. Drizzle with olive oil and bake for 30 minutes, until golden.
6. For a further five minutes of cooking, brush the top of the sausage stuffing with the cranberry sauce and cook for a sticky glaze.
7. Once cooked, carefully transfer to a round serving plate, re-adjusting the shape should you need to, giving you a round circle. Set a bowl of cranberry sauce in the middle and decorate to resemble a wreath with sage, bay leaves and rosemary sprigs.
   

Tip: 

This flavoursome stuffing does double duty - it makes the most delicious sausage rolls! Simply shape the mixture into a long log, wrap it in puff pastry, brush with egg wash, and cut to size. Bake for about 30 minutes until golden, crisp, and cooked through.