1 to 2 tablespoons dairy-free butter, margarine or olive oil
250 to 300g Clearspring® brown rice breadcrumbs
3 to 4 tablespoons seeds (eg. sunflower and pumpkin)
1 handful fresh sage
1 handful fresh thyme
1 pinch dried thyme, sage and rosemary
salt, or garlic salt
pepper or other seasoning, to taste
juice of 1/2 lemon
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Method Prep:20min › Cook:30min › Ready in:50min
If using pre-packed chestnuts dice them up into the amount required otherwise prepare the fresh chestnuts by roasting them to the amount needed then peel and dice.
In a Pyrex bowl add 1 to 2 tablespoons of dairy free butter or margarine and melt for 10 to 20 seconds in the mircrowave.
Add the chestnuts to the melted butter and then add a similar amount of the brown rice breadcrumbs to the bowl and mix together.
Toast the sunflower and pumpkin seeds by dry frying them in a frying pan for a few minutes then add them to the bowl.
Wash and finely chop the fresh sage and remove the leaves off the little thyme twigs and add to the bowl. Add a pinch of dried rosemary and a touch more dried thyme and sage if required.
Add the seasoning and the juice of half a lemon and mix bowl contents well. Add a touch of oil or more butter to make it bind if too dry. Once mixed use a spoon to shove into a roast chicken or turkey ready for roasting.