Chestnut, apricot, chilli and polenta stuffing
Grease and line a roasting tin or cake tin at least 20cm long by 15cm wide.
Place a large pan on a gentle heat and melt a little oil and butter. Add the onions and sauté for about 5 minutes until soft. Turn the heat up, add the chilli and thyme and sauté for a further 5 minutes. Set aside to cool.
In a large bowl, combine all the ingredients including the cooled onions and plenty of salt and pepper, then spoon it into your prepared baking tin. Place a few whole apricots and chestnuts on top for decoration and roast in the oven for 30–45 minutes.