Chestnut stuffing can enhance any roasted meal, so don’t surrender to the urge to use a packet mix. Push out the boat this Christmas and treat your family and guests to this delicious accompaniment.
Ingredients
Preparation time: 7 minutes
Cooking time: 2 minutes
For 1.8kg/4lb Chicken
10ml (2 tsp) oil
1 small onion, finely chopped
175g (6oz) brown/chestnut mushrooms, finely chopped
125g (4oz) fresh pork mince
25g (1oz) fresh breadcrumbs
75g (3oz) whole peeled chestnuts, finely chopped
30ml (2 tbsp) shredded fresh sage
1 small egg, beaten
For 4.5kg/10lb Turkey
20ml (4 tsp) oil
1 large onion, finely chopped
350g (12oz) brown/chestnut mushrooms finely chopped
225g (8oz) fresh pork mince
50g (2oz) fresh breadcrumbs
175g (6oz) whole peeled chestnuts, finely chopped
60ml (4 tbsp) shredded fresh sage
1 large egg, beaten
Mushroom and chestnut stuffing method
Heat oil in a pan and cook onion and mushrooms for 2 minutes. Cool, then transfer to a mixing bowl. Add the remaining ingredients and mix well together. Use to loosely stuff the neck end of the chicken or turkey. Wrap bird in foil and roast according to pack instructions.
Shape any mushroom and chestnut stuffing leftovers into balls and cook separately in the oven for 20 minutes.
Tip: Put some mushrooms in with the roast potatoes for the last ten minutes.
For more recipes for Christmas side dishes see our Food and Drink channel.
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