Ingredients

• 1 kil0 of pork shoulder, cubed
• 3 rashers smoked bacon, chopped
• 2 medium white onions
• zest of a lemon
• juice of a Clementine
• 12 of sage leaves
• breadcrumbs made with 3 or thick slices of stale white  bread
• 1/2 a grated nutmeg
• sea salt and pepper
• a vacuum pack of chestnuts

Method

1. Blitz the bread in a food processor and add them to a mixing bowl
2. Add the pork, bacon, lemon zest, sage leaves, nutmeg,  and a good seasoning of salt  and pepper to the food processor and mince into a coarse mince. Add this to the mixing bowl.
3. Quarter the onions and blitz these in the food processor and add them to the  mixing bowl
4. Add the juice to the mixing bowl and mix together all the ingredients using your hands until thoroughly mixed.
5. If you wish check the seasoning by frying a teaspoon of the mix  - correct seasoning if necessary.
6. Split the stuffing into two portions.
7. Use one portion to stuff the neck cavity of the turkey.
8. Now roughly  break up  the chestnuts and mix these into the second portion.
9. Put this into a greased baking dish and cook in the oven with the roast potatoes.
10. Should take about 50 minutes but check after 30 minutes.