450g continental bread
2 1/2 tbsp olive oil
1 small Spanish onion or white onion, diced
2/3 cup diced celery
2 cloves garlic, minced
3 tbsp. finely chopped fresh sage
350g chorizo sausage, casing removed and crumbed
1 cup dried apricots, finely chopped
1 cup halved peeled cooked chestnuts
1/3 cup chopped fresh parsley
1. Cut bread into small pieces. Place on a baking tray and toast in the oven for about 10 minutes or until golden brown; transfer to large bowl.
2. In an Arcosteel sauté pan, heat oil over medium heat; cook the chorizo, onion, celery, garlic and sage, stirring occasionally, until softened and cooked through, for about 10 minutes.
3. Add mixture to bowl along with apricots, chestnuts and parsley, and the beaten egg; toss to combine.
4. Cover and refrigerate until needed to stuff turkey.
5. Fills a 7kg turkey