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This recipe uses convenient cooked and peeled vacuum-packed chestnuts, making the stuffing quick to assemble. It can be made up to a month in advance and frozen, or made 2 days ahead, covered and stored in the fridge
Try this: If you have time, buy 500g fresh chestnuts and, using a sharp knife, cut a small slit in the skins. Then roast in an oven preheated to 200°C, gas mark 6, or plunge into boiling water and cook for 10 minutes, then peel. Peel the chestnuts in small batches, as the skin will come off easily if they are still warm.
This recipe was first published in November 2002.