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Chestnut stuffing

You can either stuff these inside the turkey or cook them separately as little balls to be served on the side

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Ingredients (Makes about 500g/1lb 2oz)

  • 400g/14oz fresh chestnuts (which gives 200g/7oz when peeled and cooked), or 200g/7oz vacuum-packed cooked and peeled chestnuts
  • 250ml/9fl oz milk (if using fresh chestnuts)
  • 100g/4oz sausages or sausage meat
  • 2 tbsp olive oil
  • 1 onion, peeled and chopped
  • 150g/5oz turkey liver, chopped (if not available, use chicken livers)
  • 60g/21/2oz streaky bacon, finely chopped
  • 1 tbsp chopped fresh flat-leaf parsley or marjoram (optional)
  • Sea salt and freshly ground black pepper

If using fresh chestnuts, cook them in a pan of boiling water for about 3 minutes to soften the shells. Peel them while still hot, wearing rubber gloves.

Place the peeled fresh chestnuts in a pan, cover with the milk and simmer gently for about 30 minutes to 1 hour, depending on how fresh they are, until softened. Strain them if necessary, then weigh out 200g/7oz.

Crumble the cooked chestnuts with your fingers and mix with the sausage meat. Heat the oil in a frying pan. Add the onion, liver and bacon and fry gently until the liver is firm. Stir in the parsley or marjoram, if using, and cook until the mixture begins to brown. Add to the chestnut mix and season. Use to stuff the turkey or make into balls.

If making the latter, take a dessertspoon of mixture and roll into a ball between the palms of your hands. Place in a baking dish in an oven preheated to 200°C, 400°F, Gas 6 for 20 minutes, until browned and cooked.



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