zoom Chestnut and sausagemeat stuffing

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    Chestnut and sausagemeat stuffing

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    Chestnut and sausagemeat stuffing

    A delicious and easy to make Christmas stuffing recipe.

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 10


    25g butter
    1 onion, finely chopped
    450g pack Waitrose Free Range Sausagemeat
    200g pack Merchant Gourmet Cooked and Peeled Whole Chestnuts, roughly chopped
    100g fresh white breadcrumbs
    1 medium egg, beaten
    ½ x 10g pack fresh sage, leaves finely chopped
    20g pack fresh flat-leaf parsley, finely chopped
    ½ tsp cayenne pepper


    1. Heat the butter in a small pan until foaming, then add the onion and cook gently for 5 minutes until softened but not coloured. Set aside to cool.
    2. Place the sausagemeat in a large bowl and break up with a wooden spoon. Add the onion, chestnuts, breadcrumbs, egg, chopped herbs, cayenne and seasoning and mix thoroughly. Cover and chill until needed (you can make this a day ahead).
    3. To use, stuff the neck end of the turkey with some of the stuffing, if you wish. Roll the rest into balls and cook around the bird for the last half hour of cooking time, then keep warm while the turkey is resting. Alternatively, while the turkey is resting, cook in a buttered shallow ovenproof dish at 190°C, gas mark 5, for 30-35 minutes until golden brown.

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