zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chestnut Stuffing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chestnut Stuffing

    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

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Makes: 24

    Ingredients

    • 2 tbsp olive oil
    • 1 onion, peeled and finely chopped
    • 450g pack Waitrose Pork Sausagemeat
    • 2 x 200g packs Merchant Gourmet Cooked and Peeled Whole Chestnuts, roughly chopped
    • 100g Waitrose Ready-to-Eat French Prunes, roughly chopped
    • ½ pack fresh flat leaf parsley, chopped
    • 3 tbsp plain flour
    • Salt
    • Freshly ground black pepper

    Method

    1. Heat 1 tbsp of the olive oil in a small pan and gently cook the onion for 3-4 minutes, or until softened but not coloured. Allow it to cool slightly.
    2. In a bowl, combine the cooked onion, sausagemeat, chestnuts, prunes and parsley. Season generously and mix well.
    3. Divide the mixture into 24 and, with damp hands, roll into small balls. Dust with a little seasoned flour. Place the balls on a baking sheet, drizzle with the remaining olive oil and cook for 30-35 minutes, or until thoroughly cooked.

    Your recipe note

    Edit your recipe note

    Cook's tips

    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.

    Comments

    Average user rating

    0 stars