Heat the oil then sauté the onion, garlic and celery for 5 mins or until softened. Removed from the heat. Add the lemon zest, chestnuts, mangoes or apricots, breadcrumbs, parsley and seasoning to taste.
Bind together with the beaten egg and sufficient lemon juice to make a soft but not sticky mixture. Use to stuff the neck cavity only. Cook any remaining stuffing separately.
2 tbsp sunflower oil
1 onion, peeled and chopped
1-2 garlic cloves, peeled and crushed
2 celery sticks, trimmed and chopped
Grated zest and juice of 1 lemon
100g cooked chestnuts, peeled and chopped
100g dried mangoes or no-need-to-soak apricots, finely chopped