This is our stuffing/vegetarian centrepiece for this year.
For 10 or so slices you need:
200g fresh breadcrumbs
1 tbsp each dried oregano and thyme
1/2 pack fresh parsley
200g chestnuts, roughly chopped
Pulverise the mushrooms and onion in a food processor till a smooth puree. Melt the butter in a pan and cook the mushroom and onion mixture. After about 4 mins add the cranberries, herbs, seasoning and chestnuts. Mix in to the breadcrumbs and egg and then turn into a lined laof tin. Cut the skin off the celmentine and cut into 3-4 slices. Lay the slices on the top of the loaf and bake in the oven for about 50 mins. You can do this the day before and then just reheat on the big day.