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    Chestnuts with Porcini and Fruit

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    Chestnuts with Porcini and Fruit

    This can also be used as a flavoursome stuffing for turkey. Put half inside the bird and serve the rest separately in a bowl.

    • Christmas
    • Preparation time: 5 minutes plus 2 hours soaking time
    • Cooking time: 20 minutes
    • Total time: 2 hours 25 minutes 60 minutes 60 minutes 25 minutes

    Serves: 12


    • 20g pack Merchant Gourmet Organic Dried Porcini Mushrooms
    • 50g butter
    • 1 tbsp olive oil
    • 375g parsnips, peeled and chopped into small pieces
    • 4cm piece of fresh root ginger, peeled and finely chopped
    • 4 large cloves garlic, peeled and finely chopped
    • 50g Waitrose Ready To Eat Dried Apricots, chopped into small pieces
    • 50g fresh cranberries
    • 25g pine kernels, lightly toasted
    • 200g pack Merchant Gourmet Whole Chesnuts, cooked & peeled, roughly chopped
    • 1 tbsp chopped fresh rosemary
    • Sea salt
    • Coarsely ground black pepper


    1. Place the dried mushrooms in a bowl with 150ml hot water and soak for about 2 hours.
    2. In a large frying pan, melt the butter with the olive oil over a medium heat. Add the prepared parsnips and cook for 8-12 minutes, stirring until softened. Add the chopped ginger and garlic and stir for a further minute. Increase the heat to high, then add the chopped apricots, cranberries and mushrooms with their soaking liquid. Bubble without stirring for about 2 minutes until the liquid is almost absorbed. Transfer to a mixing bowl.
    3. Add the pine kernels, chestnuts and rosemary and mix gently. Season.

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