Chestnut & porcini mushroom stuffing


30g Cooks' Ingredients Dried Porcini Mushrooms
270g ciabatta bread
25g butter, plus extra for greasing
1 tbsp olive oil
2 leeks, finely sliced
3 cloves garlic, crushed
25g pack fresh flat-leaf parsley, chopped
300g cooked and peeled chestnuts, roughly chopped
60g Parmigiano Reggiano, grated
1 egg, lightly beaten


1. Preheat the oven to 180°C, gas mark 4. Soak the mushrooms in 350ml boiling water for 10 minutes until soft. Drain, reserving the liquid, and chop into smaller pieces.

2. Tear the ciabatta into bitesize pieces and place in a small bowl. Add 6 tbsp of the mushroom liquid and leave to soak for 5 minutes until softened and flavoured.

3. Heat the butter and oil in a sauté pan, add the leeks and garlic and cook until softened and fragrant. Tip into a bowl and leave to cool slightly. Stir in the remaining ingredients until combined, crushing with your hand a little. Season well then tip into a buttered ovenproof dish and cook in the oven for 20 minutes until golden.

  • Preparation time: 20 minutes
  • Cooking time: 30 minutes
  • Total time: 50 minutes 50 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 1146.416kJ
Fat 11.3g
Saturated Fat 4.2g
Carbohydrate 33.7g
Sugars 4g
Salt 0.6g

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4 stars

Average user rating Based on 13 ratings

This recipe was first published in Thu Nov 08 10:04:00 GMT 2012.