leek 1 large or 2 medium,
finely sliced including the green bits
sunflower or olive oil
pork and leek sausages 6,
floury potatoes 350g,
peeled, 2/3 diced into 1cm cubes
peeled, 2/3 diced into 1 cm cubes
zested and 1/2 juiced
fresh breadcrumbs 100g
beaten with a fork
thyme 3-4 sprigs,
leaves stripped from 2
ground mace ½ tsp
grainy mustard 2 tbsp
Put 1 tbsp of butter in a cold, non-stick frying pan. Tip in the leek and cook gently until soft, then scrape out of the pan and add another tbsp of butter and a little oil. Pinch the sausage meat into the pan in small nuggets, and brown, but don’t cook through, then leave to cool. Bring a pan of salted water to the boil, add the diced potato and parsnip, and boil for 3-5 minutes until almost tender, but not soft. Drain and cool.
Coarsely grate the remaining potato and parsnips into a mixing bowl. Toss with the lemon juice, then add the leeks, lemon zest, breadcrumbs, beaten egg, thyme leaves, mace and mustard with plenty of salt and pepper. Use your hands to mix it thoroughly, then gently mix through the browned sausage pieces and boiled veg.
Butter a baking dish or tin, then press in the stuffing. Keep the top rough to make it more crisp, then cover with foil and leave in the fridge for up to 24 hours.
Heat the oven to 160C/fan 140C/gas 3 (or put in alongside the turkey) and bake for 30 minutes. When the turkey comes out, remove the foil, break over the last of the thyme sprigs, dot with a bit more butter and increase the oven to 220C/fan 200C/gas 7 and bake for another 20 minutes to crisp up the top.