Ingredients
- 2 large onions
- 2 cloves garlic
- 900g Sausage meat
- 2 medium eggs
- fresh thyme
- Breadcrumbs
- Salt
- Pepper
- 50g Hazel nuts
- 175g Peeled Chestnuts
- Fresh Nutmeg
Method
- Sauté the finely chopped onions and garlic in about 2 tbspn of olive oil for a two or three minutes then add a touch of thyme.
- Add Sausage meat and cook just enough to start releasing the fat.
- Add Salt and Pepper
- Remove from heat and add eggs and mix in well.
- Add breadcrumbs to make a stiff stuffing as they will soak up the fat from the sausage meat as it cooks.
- Add roughly chopped hazel nut and Chestnuts
- Add a generous helping of freshly grated nutmeg.
- Stuff the brined turkey.
- Put on an INDIRECT heat in the BBQ at 250C for about five and a half to six hours and baste every hour or so.
Phil's Tips
Remember to check the internal temperature of your turkey with a thermometer to ensure its cooked right thought.