Preheat the oven to 375 F/ 190 C/ gas mark 5. You will need a medium casserole dish.
In a large frying pan heat up 2 tablespoons of the oil, add the onions and cook slowly for 2-3 minutes until softened. Add the cider, peeled, cored and finely cubed apple, cranberries, sage, onion granules, a bit of salt and a good pinch of pepper, and continue simmering for about 5 minutes, stirring often. Remove from the heat and cool a little.
Place the sausages, bread pieces, 2 tablespoons of the oil and 1/3 of the onion mixture in a blender and process briefly until the mixture starts coming together and becoming sticky but is still very lumpy (this should take about 15-20 seconds).
Place the mixture in a large bowl, add the cheese and chestnuts and stir to combine. Transfer the stuffing into your oven dish, drizzle with the remaining oil (about 2 tablespoons) and bake for 30 minutes. Serve alongside turkey or ham or as part of a vegetarian Christmas dinner.
Use good quality vegetarian sausages.
You can use either soft bread or bun, white or whole wheat.
Blitz the ingredients for a few seconds only, until they start coming together so that the stuffing is not overblended and pasty.
Arrange the stuffing in the baking dish loosely, without smoothing out the top so that it has a bit of a rugged appearance which will crisp up nicely in the oven.
Best served immediately.
Freeze raw stuffing in the baking dish and bake from frozen.