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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.
- Preparation time: 30 minutes
- Cooking time: 35 minutes
-
Total time:
1 hour 5 minutes
Serves: 8
Ingredients
- 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
Method
- 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.
- 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.
- 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.
Comments
This recipe was first published in December 2004.
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