Fig and Rosemary Stuffing 750g

So, another Christmas rolls around, with 2024 promising to be remarkably similar to all the previous ones. Loads of family members gathered in one place for the first time in months, an insane amount of food, booze, and presents, plus some high-quality television - truly the most wonderful time of the year. In an effort to mix things up a little - really, just a tiny bit - this Christmas we've developed a brand-new stuffing recipe to spice up your festive spread. Call it a Christmas miracle.

We take thighs from our exceptionally delicious, slow-reared bronze turkeys and mince them along with shoulder and belly meat from Middle White and Tamworth pigs. To this, we add chicken livers, dried figs, and a generous amount of fresh rosemary. It’s all enhanced by a festive glug of port, a balanced blend of spices, and, of course, salt. Taking inspiration from our Italian cousins, this stuffing has depth and intrigue, while also managing to hit the high notes expected from a festive stuffing, thanks to the fruit and port. A real treat for the tastebuds - make this your go-to stuffing this Christmas.

To stuff the bird, simply take the stuffing and fill the cavity no more than two-thirds full, leaving space for hot air to circulate. Roast the bird as usual, and as you rest it, the internal juices will soak into the stuffing. Any leftover stuffing can be baked separately in a roasting tray.