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Note: A turkey will roast more evenly if it’s not stuffed. Cook Traditional Forcemeat Stuffing separately from the turkey for best results.

Ingredients:

*1/4 c finely minced shallots or onions
*1 lb pork, diced including some fat
*1/4 lb dry-cured ham or smoked bacon, minced
*1 turkey liver
*1/2 c mixed dried fruit, such as apples, pears, peaches etc, chopped
*1/2 lb cooked chestnuts, chopped
*2 sticks celery, chopped
*vegetable oil
*2 eggs
*fresh brown or white breadcrumbs
*1 1/2  tsp dried thyme, marjoram and sage
*pinch grated nutmeg
*salt and freshly-ground black pepper to taste
*3 tbs dry sherry or port
*bay leaves
*sprigs of fresh rosemary or other herbs (optional)

Preparation:

Trim and chop the liver. Mix the liver with the shallots/onions, pork, ham, dried fruit, chestnuts and celery in a bowl.

Heat 2 or 3 tablespoons oil in a heavy frying pan. Add the stuffing and fry gently until the turkey and pork are barely browned. Remove from the heat. Mix in the eggs, breadcrumbs, the seasonings and the sherry or port. Adjust the amount of breadcrumbs until the stuffing is moist but holds together.

Butter a rectangular dish, such as a terrine or large loaf pan. Line the bottom of the dish with bay leaves. Spoon the Traditional Forcemeat Stuffing over the bay leaves and smooth the top. Fill a second dish if needed. Cover and refrigerate until ready to cook. This can be made up to two days ahead of the Big Day.

Bake the Traditional Forcemeat Stuffing at 325–350 F for about 50 minutes, until the top is browned.

Serve as part of Turkey and Trimmings.