Name: Chestnut stuffing with dates and molasses
Yield: 6
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; 100g soft white breadcrumbs; 100ml milk; ½ tsp ground mace; ¼ tsp ground allspice; 500g pork sausagemeat; 300g cooked chestnuts (vacuum-packed or roasted and shelled), roughly chopped; 100g dates pitted and chopped; 6 sage leaves (or up to 8), chopped; 3 tbsp sour cherry, date or pomegranate molasses plus extra to glaze; 3 bay leaves (or up to 4)

1 tbsp olive oil
1 onion
finely chopped
100g soft white breadcrumbs
100ml milk
½ tsp ground mace
¼ tsp ground allspice
500g pork sausagemeat
300g cooked chestnuts
(vacuum-packed or roasted and shelled), roughly chopped
100g dates
pitted and chopped
6 sage leaves
(or up to 8), chopped
3 tbsp sour cherry, date or pomegranate molasses
plus extra to glaze
3 bay leaves
(or up to 4)

Method

step 1
Heat the oil in a small frying pan and fry the onion with a pinch of salt until softened but not golden. Tip onto a plate and leave to cool. Heat the oven to 200C/180C fan/gas 6.
step 2
Meanwhile, put the breadcrumbs in a large bowl and stir in the milk and spices. Leave to soak for 5 mins, then stir in the sausagemeat, chestnuts, dates, sage and molasses. Season well. Fold in the cooled onions.
step 3
Tip the mixture into a lined or oiled 25cm x 15cm baking dish. Smooth the top and bake for 30 mins. Put the bay leaves on the stuffing and brush the top with a drizzle more of the molasses. Roast for a further 10 mins until golden brown (cover with foil if the sugar starts to catch) and the centre reads 70C on a thermometer, or a metal skewer comes out piping hot when inserted into the middle. Cover with foil and rest for 10 mins before serving.