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Mushroom and chestnut stuffing
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Make this stuffing on Christmas Eve and cook it from chilled before serving, or prepare further in advance and freeze, defrosting before cooking. For a vegan version, whizz a drained, rinsed can of bijoux lentils into the mushroom mixture, omit the sausagemeat and use oil not butter for the glaze. This will cook in 20 minutes.
Serves: 6 - 8
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, ½ leaves finely shredded, ½ leaves 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
1. 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.
2. 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.
3. 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.)
4. 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.
Typical values per serving:
Per serving (6)
This recipe was first published in November 2020.