| Ingredients | 1 lb | Chestnuts |
| 2 oz | Shreaded suet eg Atora | |
| 4 oz | breadcrumbs | |
| 4 oz | sausage meat | |
| 2 tsp thyme | salt and pepper | |
| rind and juice | 2 or 3 lemons |
Method
Score the chestnuts with a sharp knife and boil for a few minutes, remove the outer and inner skins. Throw away any that are black or not wholesome and mince.
Add the crumbs suet, sauseagemeat, thyme and seasoning.
Mix well.
Stuff the bird but remember to allow additional cooking time for the stuffing.