This tasty stuffing is free from wheat, gluten, dairy, soya and egg. It's also a doddle to make.
Purée the chestnuts or chestnut purée in a food processor with the oil of your choice and the sherry, marsala or port until it is smooth.
Add the chickpeas and purée briefly if you want to keep some 'crunchiness' in the chickpeas; if you want a totally smooth stuffing it does not matter how vigorously you purée them.
Remove from the processor. Add sunflower seeds and season to taste.
You can use the stuffing inside a turkey, bake it in little balls alongside the bird, or use it as a pâté on toast.
