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    Heston's cranberry and caraway stuffing

    Recipe from Heston's happy Christmas - The great chef is sticking with tradition this year with spectacular turkey and tremendous trimmings all round - it’s the ultimate family feast.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6

    Ingredients

    • 1 tbsp groundnut oil
    • 200g sausagemeat
    • 8 sage leaves, finely chopped
    • 15g parsley, finely chopped
    • 1 tbsp caraway seeds
    • 140ml brandy
    • 100ml chicken stock
    • 1 egg, beaten
    • 280g unsalted butter
    • 7 slices white bread, crusts removed
    • 50g dried breadcrumbs
    • 1 onion, chopped
    • 2 celery stalks, diced
    • 60g cooked chestnuts, chopped
    • 60g dried cranberries

    Method

    1. Preheat the oven to 180C, gas mark 4. Melt 250g butter in a saucepan and heat gently until it goes brown and smells nutty, then strain through a fine sieve. Set aside 175g of the strained butter (keep any remaining to use another time).
    2. Dice the bread slices and combine with the breadcrumbs in a large bowl.
    3. In a small frying pan, melt 15g butter; add the onion and cook on a low heat until soft. Add the celery and remaining 15g butter and cook for 10 minutes, then add to the bread mixture.
    4. Increase the heat, add the groundnut oil to the pan and cook the sausagemeat until browned, breaking it into evenly sized pieces as you go. Add this to the stuffing with the chestnuts, cranberries, sage, parsley and caraway seeds, then return the pan to the heat. Pour in the brandy and boil vigorously for 1 minute so the alcohol evaporates. Scrape up any bits from the bottom of the pan.
    5. Combine 125g of the brown butter with the brandy and chicken stock and mix with the stuffi ng. Season with salt.
    6. Stir through the beaten egg (the mixture should be very moist) and spread on to a parchment-lined baking tray so that it is 1.5cm deep.
    7. Cook in the oven for about 20 minutes, then remove and set aside until ready to serve (this can be made the day before).
    8. Slice the stuffing into rectangles, about 5cm x 7cm. Fry in batches, using 1 tbsp of the remaining brown butter for each batch, until golden brown all over.

      9. Copyright © Heston Blumenthal 2010

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