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Chestnut Stuffing



This is an excellent stuffing for Christmas or as part of a cold table in Winter.  You can cook it in a 2lb loaf tin and eat it sliced with a cold table.

450g peeled chestnuts.  I like the tins to avoid tedious work.

60 ml chicken stock

2 celery stalks – pull out any strings

1 bay leaf

½ teaspoon salt

30g butter plus a little for greasing

170g onion chopped

450 g minced pork

2 tbsp chopped parsley

½ tsp allspice

2 tbsp brandy – optional

salt & pepper

Preheat oven to 180’C or gas 4.

  1. Put the chestnuts in a panwith the stock, celery, bay and salt.  Bring to the boil and reduce to a simmer for 20 minutes. Top up with water if they become uncovered.  Discard the bay & celery.
  2. Melt the butter in a frying pan on a low heat.  Add the onion and stir occasionally until soft & translucent.
  3. In a bowl, mix the onions, chestnuts, minced pork, parsley, allspice, salt & pepper & brandy.
  4. Make a small patty of the mixture and fry.  Taste this so that you can adjust the seasoning accordingly.
  5. Pack stuffing in a 2lb loaf tin.  Cover the top with buttered greaseproof paper.  Cook in a roasting tin containing water to come just over ½ way up the loaf tin.  Cook for 1 hour and 20 minutes or whenever firm to the touch.  You can take the paper off towards the end if you like it a little more done on top.
  6. Cool for 15 minutes in the tin.  Slice warm or cold.