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1
Make up the Paxo as per the box instructions, transfer to a large mixing bowl and allow to cool.
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2
In a small saucepan, add the onion, garlic, butter and thyme.
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3
Cook for 2 minutes untill onions are softened.
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4
Add the wine and half the sage and simmer for a further 3-4 minutes.
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5
Turn off the heat.
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6
When the Paxo mix has cooled, add the pork mince and salt and pepper seasoning and mix well.
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7
Then add the softened onions and herbs and the rest of the fresh herbs, keeping a few sage leaves back for garnish.
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8
Mix well.
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9
Chop half the cooking apple into small cubes and add to the stuffing mix.
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10
Crush the chestnuts and add 1 third to the mix, mix well.
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11
Take a foil dish, as there is no fat in pork mince, you will need to add a dash of olive oil and spread this around the dish so the stuffing does not stick and burn the bottom.
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12
Add the stuffing mix to the dish and pat down.
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13
Add the rest of the chestnuts over the top and slice the rest of the apple into wedges and pack down the sides with the few sage leaves you have left.
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14
Bake in the oven for 30 minutes at 150 C. Remove from the oven and drizzle the honey over the top.
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15
Return the stuffing to the oven for a further 20 minutes.
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16
Either serve straight away with your roast turkey/ goose/chicken or if making in advance, you can freeze before cooking (hence the disposable foil tray!
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17
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