Take 3 red onions, finely diced, and 3/4 slices of smoked streaky bacon, finely chopped. Fry on a low heat in oil and a little butter for 15 mins - don't frazzle it, take your time. The onions will go nice and sweet. Once the onions start to gain some colour, add a handful of finely chopped chestnuts (you will need to pre-cook them in the oven if you can't buy pre-cooked ones).
Whilst the onions/bacon/chestnuts are cooking, get the other ingredients together.
500g pork mince
a pile of stale breadcrumbs (half as much visually as the pork mince).
A bunch of sage, rosemary and thyme, finely chopped (a handful in total).
1 egg yolk.
1/2 a handful of finely chopped dried cranberries.
Once the bacon/onion/chestnut combo is cooked PLACE IT IN THE FRIDGE (OR OUTSIDE IN THIS WEATHER) TO COOL. DON'T ADD IT TO THE MIX UNTIL COLD.
Once cold, combine all ingredients together. The stuffing can then either be placed in the cavity of the turkey (don't ram it full of stuffing or the cooking time of the bird will change) or roll into balls and place in a dish for cooking in the oven for about 20/25 mins. Personally I do a bit of both - dish method for crispy stuffing balls, in the bird for juicy stuffing.
Any questions, please shout. Pics on Xmas eve when I do my own
Cheers
Karl