About this recipe:This lovely sweet chestnut, pork and apricot stuffing is the perfect side dish for an autumn feast such as a harvest supper and ideal with game. Gathering sweet chestnuts together is the perfect family prelude to this dish and makes eating it even more satisfying.
900g sweet chestnuts, halved
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
800g pork sausagemeat
200g dried apricots - soaked, drained and chopped
1 pinch mixed spice
110g coarse breadcrumbs
1 egg, lightly beaten
1 tablespoon chopped fresh parsley
salt and pepper, to taste
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 220 C / Gas 7. Lay the sweet chestnuts out on a baking tray, carefully cut an 'X' into the top of each nut.
Bake the chestnuts in the preheated oven for about 5 to 10 minutes then remove and allow to cool only slightly. Peel leaving only the sweet inner centre of the nut then chop roughly and discard the nut shells. Reduce the oven temperature to 180 C / Gas 4.
In a frying pan over a medium heat, melt the butter and add the onion and garlic. Cook and stir for 3 minutes until soft.
In a large bowl, combine the chestnuts with the onion and garlic together with the pork, apricots, mixed spice, brandy breadcrumbs, egg, parsley and seasoning. Mix well with hands and transfer to a greased ovenproof dish.
Bake in the oven for 30 to 40 minutes until the pork is no longer pink and the top is nicely browned. Remove from the oven and serve.