Cook the Vegetables: Heat the olive oil in a large pan over medium heat.

Add the celery and onion, cooking for about 5 minutes until they begin to soften.

Transfer to a bowl to cool slightly.

Prepare the Stuffing: Remove the sausagemeat from the sausage casings and add it to the bowl with the cooked vegetables.

Add the chopped Bramley apple, breadcrumbs, sage, parsley, egg, and seasoning.

Mix thoroughly, ideally by kneading the mixture with your hands.

Use 1/4 of this stuffing to fill the neck cavity of the turkey if preparing with a roast.

Assemble the Loaf: Line a 900g loaf tin with 8 rashers of streaky bacon, overlapping slightly.

Spoon the remaining stuffing into the tin, pressing it down evenly.

Fold the bacon over the top and cover with the last 2 bacon rashers.

Bake the Stuffing: Preheat the oven to 180°C (160°C fan) or gas mark 4.

Bake the stuffing for 40-50 minutes, until cooked through.

This can be made ahead to this point and chilled for 2-3 days if needed.

Brown the Bacon: Turn the stuffing loaf out onto a baking-parchment-lined baking tray.

Preheat the oven to 220°C (200°C fan) or gas mark 7, and return the stuffing to the oven for 15-20 minutes to crisp the bacon.

If chilled, reheat at 160°C (140°C fan) for 45 minutes, covered in foil, then remove foil and cook at the higher temperature for the last 15 minutes.

Serve: Allow the stuffing to stand for about 15 minutes before slicing.

Garnish with chopped parsley, if desired.