Sage and onion
Fry 4 chopped onions and 10 sage leaves in 50g butter for about 10 minutes until soft but not coloured. Mix with 150g breadcrumbs and 1 beaten egg.
Chestnut and cranberry
Melt a knob of butter in a pan, add 1 small, finely chopped onion and cook with 1 tbsp sage and 1 tbsp thyme leaves for about 10 minutes until soft but not coloured. Allow to cool completely. Tip into a bowl with 75g whole cooked, peeled chestnuts, 30g dried cranberries, 100g breadcrumbs, zest of 1 orange plus 1 tbsp juice, pinch nutmeg, 250g sausagemeat, 1 beaten egg and seasoning.
Apple and pistachio
Melt a knob of butter in a pan, add 1 small, finely chopped onion and cook for about 10 minutes until soft but not coloured. Allow to cool completely. Tip into a bowl with 250g sausagemeat, 200g roughly chopped apples, 75g pistachios. 100g breadcrumbs, 1 beaten egg and seasoning.
John Torade's Middle Eastern style
Fry 2 chopped shallots in 30g butter and season well. Leave to cool. Combine with 300g minced chicken, 6 chopped sage leaves, 4 grated apples, 10 dried apricots, soaked and chopped, 100g toasted cashews, 100g sultanas, 2tbsp mix of toasted cumin, cardomom and coriander, 100g fresh breadcrumbs, soaked in a little milk, 1 beaten egg, 50g butter, and a small bunch of coriander.