Mushroom and chestnut stuffing

Name: Mushroom and chestnut stuffing
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Ingredients: 2 tsp olive oil, plus extra for greasing; 200 g chestnut mushrooms, halved (quartered if larger); 1 tsp fennel seeds; 3 garlic cloves, sliced; 20 g pack sage, half leaves finely shredded, half left whole; 180 g pack whole chestnuts; 2 tbsp Cooks' Ingredients Porcini Mushroom Paste; 50 g soft white breadcrumbs; 1 unwaxed lemon, zest; 450 g pork sausagemeat; 25 g salted butter

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Serves6
CourseSide
Prepare25 mins
Cook35 mins
Total time1 hr
Pluscooling and chilling

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Ingredients

2 tsp olive oil, plus extra for greasing
200g chestnut mushrooms, halved (quartered if larger)
1 tsp fennel seeds
3 garlic cloves, sliced
½ x 20g pack sage, half leaves finely shredded, half left whole
180g pack whole chestnuts
2 tbsp Cooks' Ingredients Porcini Mushroom Paste
50g soft white breadcrumbs
1 unwaxed lemon, zest
450g pork sausagemeat
25g salted butter

Method

Heat the olive oil in a large sauté (or frying) pan with a lid. Once hot, add the mushrooms and fennel seeds; cook over a high heat for 3 minutes. Stir in the garlic and shredded sage leaves, then cook for 1 minute. Add 1 tbsp water, cover and take off the heat; set aside and leave to steam for 5 minutes.
Put the chestnuts in a food processor and whizz until roughly chopped. Add the mushroom mixture to the processor, along with the porcini paste, breadcrumbs and lemon zest. Whizz until combined into a coarse paste. Tip into a bowl and allow to cool.
Stir in the sausagemeat, season, then use wet hands to shape into about 16 golf-ball-sized balls (about 60g each). Put on a tray or in a container, cover and chill for 2 hours or overnight. (You can freeze the stuffing at this stage, defrosting thoroughly before cooking.)
Preheat the oven to 200?C, gas mark 6. Roast the stuffing balls in a lightly greased roasting tin for 30 minutes, until cooked through and no pink meat remains. Meanwhile, heat the butter in a small pan and add the whole sage leaves; cook for 1 minute until the butter is golden and smells nutty and the sage leaves are crisp. Spoon the butter and fried sage leaves over the stuffing balls before serving.