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    Hugh Fernley-Whittingstalls Christmas Stuffing

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    Hugh Fernley-Whittingstalls Christmas Stuffing

    This works well for turkey and also goose. In both cases I always add the chopped liver of the bird. If you're using the turkey liver for the gravy, you could use chicken liver instead.

    • Christmas
    • Preparation time: 30 minutes
    • Cooking time: 35 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 8


    • 400g fresh or vacuum-packed peeled chestnuts
    • 1 whole head celery, chopped
    • 1 small onion, finely chopped
    • 25g butter
    • 12 dried apricots, chopped
    • 2 tbsp chopped parsley
    • Salt and freshly ground pepper
    • 250g sausagemeat (preferably coarsely minced shoulder)
    • 50g fresh breadcrumbs
    • The turkey liver, or 40g chicken liver, finely chopped (optional)
    • 1 medium egg, lightly beaten


    1. If you're using fresh chestnuts, make little slits in them then blanch to ease peeling. Peel, then simmer in unsalted water till tender (15-20 minutes). Drain and leave to cool. Put the chestnuts in a basin and break up roughly with a fork.
    2. Over a medium heat in a large frying pan, sweat the celery and onion in the butter for a few minutes. Add the apricots, chestnuts and parsley. Season, mix well, and cook for a few minutes more. Remove from the heat.
    3. When the mix has cooled a little, add the sausagemeat, breadcrumbs, liver if using, and egg. Season; mix well. Pile into a lightly greased ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (ie with the turkey at 180°C, gas mark 4), until browned and crisp on top.

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