Ingredients
(Makes 10-12 portions)
500g good-quality pork sausage meat
2.8 litres corn bread, broken up, or white breadcrumbs
700ml shaved hazelnuts, toasted
475ml dried Michigan cherries, soaked in brandy
6tbs olive oil
1 large onion, chopped
3 cloves garlic, chopped
4 medium stalks celery, chopped
1/2tsp sage, thyme and oregano, chopped
1/2tsp tarragon, chopped
237ml chicken stock
3 large eggs, beaten

Method
Sweat off the onions in the olive oil with the sausage meat, garlic, celery and herbs over a medium heat for about 15 minutes. Add hazelnuts and cherries. Fold in breadcrumbs. Add stock. Reduce until it has soaked into the mixture. Add beaten eggs and mix together well.

Spoon into a shallow baking dish and cook in the oven at 165°C for about 30 minutes until a skewer inserted comes out clean and is hot to the touch.

Or, stuff the turkey with the raw stuffing and cook according to size.

Recipe supplied by Adrian Searing, executive chef, Christopher's and Christopher's in the City