Award-winning chef Mark Baumann gives his recipe for a stuffing that's packed full of flavour. This will be enough for a 4kg turkey:

1 large onion, finely diced
4 cloves of garlic, crushed
500g really good sausage meat
1 tbspn chopped walnuts
1 tbspn chopped parsley
2 tbspn chopped sage
1 tbspn olive oil
a sprinkle of fresh grated nutmeg
30g fresh white breadcrumbs
1 large egg
salt and pepper

Sweat the onions and garlic without colouring. When cool, add to the other ingredients and mix well. Season and use to stuff the turkey or roll into balls which may be cooked and served as an accompaniment.

Stuffing the Turkey
Remove the giblets. Wash the turkey inside with cold running water and pat dry with kitchen paper.

Stuff the turkey just before you are ready to start cooking. Stick your fingers betwen the skin and flesh around the neck end, creating a gap all the way round as deep as your hand. Push the stuffing into the cavity, taking care not to tear the skin.

Spoon the remainder of the stuffing into the neck cavity itself, pushing it towards the breast. Alternatively, form the remaining stuffing into balls and cook with the roast potatoes, adding the stuffing balls 20 minutes before the potatoes are cooked.