Ingredients

Stuffing

• 300g wild boar or pork sausage mince (you may use meat from high quality sausages if you like)
• 75g prunes, seeds removed and finely chopped
• 100g cooked chestnuts (vacuum packed or canned chestnuts)
• 3 tbsp sage leaves, shredded
• 30ml cognac (optional)
• pinch maldon salt and freshly ground black pepper
• olive oil

Method

1. Preparation: Place all the ingredients in a bowl and mix them together vigorously until well combined.
2. Make the mixture into firm large golf sized balls and wrap them in foil coated with olive oil.
3. To Cook: Place the sausage balls on the rack of a moderate barbecue or oven and leave them to cook for 20-30 minutes.
4. To Serve: Remove the foil from the stuffing balls and serve with your roast turkey.