Serves 8     Ready in 40 minutes     84p per ball

50 kcals, 3g fat, 1g sat. fat per ball      Suitable for freezing

1 tbsp olive oil

1 onion, finely chopped

1 bramley apple, peeled

450g pack good-quality pork sausages

10Og vacuum-packed chestnuts, roughly chopped

small bunch of parsley, leaves roughly chopped

small bunch of sage, leaves roughly chopped

small bunch of thyme, leaves stripped

3 tbsp white breadcrumbs

handful of fresh or frozen cranberries

1 SOFTEN THE ONION Heat the oil in a large frying pan, then gently fry the onion for 5 minutes until softened. Meanwhile, finely chop or grate the apple.

2MAKE AND RAKE Squeeze the meat from the sausages into a large bowl, then add all the other ingredients. Season generously, then use your hands to mix well. Reserve 400g of the stuffing to stuff into the turkey neck (see recipe left) and roll the remaining mixture into 16 balls. Bake in an ovenproof dish for 30 minutes, at the same temperature as the turkey, until golden and cooked through.