To prepare the oven baked dish of stuffing:
Fry the onions and garlic until lightly browned. Combine this with the sausage meat, bread crumbs, sage and salt and pepper.
In an ovenproof bowl - using no more than half of the above
mixture in total - place one layer of this mixture - then top with a
layer of pine nuts, chestnuts and cranberries again, using only half of
each of the packets of each and half of the tin of chestnuts- then
place a layer of the sausage meat mixture on top - top this with half
of the bacon.
Garnish with a sprig of rosemary and cover with tin foil ready to go into the oven with the chicken.
I roasted the dish for about 20 minutes covered - and then 20 minutes uncoverd to allow the top to brown nicely.
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