Chestnuts: Not to be confused with canned water chestnuts, you’ll want to source whole, shelled chestnuts for this stuffing recipe. Italian seasoning: Rosemary, oregano, thyme and basil all ...

Sausage stuffing: Brown 1 pound bulk pork sausage with the onions and celery. Omit the chestnuts and, if the sausage includes sage (most bulk sausages do), omit the sage.

Sauté 4 to 5 minutes, until the chestnuts are golden and sizzling. Season with a pinch of salt and pepper; add to the stuffing. Stir to combine, and adjust seasonings if needed.

Ingredients: 1 (14- to 16-ounce) brioche loaf, torn into 1-inch pieces ; 8 tablespoons unsalted butter (1 stick), plus more for the pan ...

Make the turkey stock . Preheat the oven to 425°F. In a flameproof roasting pan, rub the turkey wings and necks with the olive oil. Season with salt and pepper.

As the weather gets colder many people will be looking forward to making their favourite cosy autumn dishes, and you can never go wrong with chicken cooked to perfection. Mary Berry’s chicken ...

1. Score the chestnuts with an X on the flat side and roast at 550 degrees for 10 minutes. Remove from the oven and cover for a few minutes with a towel soaked in ice water and wrung out. Peel and ...