About this recipe:This is a fantastic stuffing to use in roast chicken, duck, turkey or goose. It's made with chestnuts, wholemeal bread, celery, apple, cranberries and fresh herbs. Try it at your next Sunday lunch or Christmas dinner.
60g butter, softened
1/2 onion, chopped
1/2 small wholemeal roll, cubed
1-2 sticks celery, chopped
1/2 apple, peeled, cored and chopped
1 handful fresh sage, finely chopped
freshly ground black pepper
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Method Prep:25min › Cook:35min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Cut an x in the shell of the chestnuts, place on a baking tray and roast in the hot oven for about 15 to 20 minutes or until the shells open up. Remove from the oven and peel while still hot. Chop and set aside.
Mix bread, celery, apples and cranberries together in a bowl. Add the butter and onions and mix well.
Heat butter in a large frying pan and saute onion until soft and translucent.
Add 100ml water to the pan and heat. Pour over bread mixture and stir well. Mix in chestnuts. Season with herbs, salt and pepper.
Stuff turkey, duck or goose with stuffing and roast as normal. Alternatively, you can bake this in a dish, simple cover with foil and bake at 180 C / Gas 4 for 15 minutes.
A delicious stuffing that even my cranberry hating partner loved. I doubled the recipe to serve 10 with roast chicken as a trial for Christmas but baked it separately (took longer than 15 mins).
However a few tweaks - no fresh cranberries at this time of year so used 40g dried. I also used a few more chestnuts as ours were small. Would use less butter and less water if doubling up. I sauted the celery with the onion. I hate fresh sage so used dried. Perfect and it will appear on our Christmas dinner plates - can't wait! - 20 Oct 2014