Chestnut & Pine Nut Stuffing

    In our family, chestnuts are an essential element of Christmas dinner. This stuffing works well (in a separate dish) for our vegetarian daughter. The quantities below are for one end of a small turkey or the single stuffing of a standard duck.

    Wiltshire, England, UK
    1 person made this


    • 50g pine nuts, toasted
    • 1/2 tin of unsweetened chestnut puree OR 200g ready-cooked chestnuts, chopped
    • 50g sultanas, soaked in a few tabs of hot well-flavoured stock
    • 1 large onion, finely chopped
    • 1 tab fresh thyme
    • 1 cup of bread crumbs - or more to hold the mixture together
    • 1 egg, beaten lightly
    • salt and pepper
    • butter to saute onion


    1. Saute the onion and add the chestnut puree. Stir over the heat until it melts down.
    2. Add in the thyme, pine nuts and soaked sultanas (without their soaking liquid).
    3. Stir in bread crumbs until the mixture is reasonably solid.
    4. Take off the heat and allow to cool. Add in the egg & mix well.
    5. Stuff the bird and sew up securely.

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