Sticky Figgy Stuffing
For a savoury alternative you can swap the sticky figgy chutney for our tangy poacher's chutney
What to do:
Fry the onions and apple in the butter for 5-10 minutes. Leave these to cool before combining with the sausage meat, breadcrumbs, chopped sage leaves and a tablespoon of sticky figgy chutney. Use the stuffing to stuff your Christmas bird and roll any left overs into balls and place on the same tray as the bird. Bake with your Christmas bird for 30-40 minutes or until done.
