About this recipe: Packed with flavour and texture, this stuffing is low in fat and high in fibre and carbohydrate. Stuffed into a bird, or baked alongside, it enables you to serve smaller portions of meat – with lots of vegetables – which means your meal will be in the right, healthy proportions. If you have a large bird, just increase the quantity of stuffing.
Substitute canned unsweetened chestnut purée for the chopped chestnuts. * Use wholemeal breadcrumbs to boost the fibre content.
Didn't think the sage and onion stuffing recipe my family have loved for the last 30 years could be eclipsed.... It has ! This will be a firm favourite from now on ! Quick tip if using fresh chestnuts, boil for 5mins, take out of water one at a time to prepare, place flat side down on chopping board, cut in half and squeeze out cooked chestnut. ( use a teaspoon handle to extract final bits ), then process to a fine consistency. - 26 Dec 2013