My Favourite Stuffing
This delectable chestnut and prune stuffing is a delightful addition to any holiday feast. The blend of earthy chestnuts, sweet prunes, and aromatic herbs creates a savory dish that perfectly complements your roast turkey. The crispy golden top adds a satisfying crunch to each spoonful, making this stuffing a crowd-pleasing favorite at the dinner table.
— Constant Cookbook
Ingredients
- 500g/1lb2oz chestnuts
- 1 whole head celery
- 1 small onion
- 25g/1oz butter
- 12 plump prunes
- 1 tbsp chopped parsley
- 1 egg
- and saltblack pepper
- the turkey's liver
- 50g/2oz fresh breadcrumbs
Instructions
- Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes).
- Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than puéed.
- Sweat the onion and celery in the butter over a medium heat for a few minutes until softened, then add the prunes, chestnuts and parsley. Season with salt and pepper, mix well and cook for a further few minutes. Remove the pan from the heat.
- When the mixture has cooled a little, mix in the breadcrumbs, liver and egg until all the ingredients are well combined. Pile the mixture into a suitably sized ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (i.e. with the turkey at 180C/350F/Gas 4) until nicely browned and crispy on top
- Serve slices of the stuffing with the turkey.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
Comments
No comments found.