Stuffing Recipes

Christmas Chestnut Stuffing recipe

This is a really yummy Christmassy stuffing recipe you can also use it at any other time in the year, but its particularly good in the winter as many of the ingredients are freely available and in season. Use it to stuff poultry or cook it separately in the oven.

Ingredients:

  • 12 large chestnuts
  • 1 stalk of celery
  • 1 white onion
  • 1 apple
  • 50g cranberries
  • 1 wholemeal roll, broken into bits
  • 50g butter
  • Handful of fresh sage
  • Salt and pepper

Directions:

  1. Preheat the oven to 180C. Using a sharp knife, create a cross on the shell of the chestnut and roast in the oven until browned or the shell starts to come away from the nut about 20 minutes. Once roasted, peel the chestnuts and chop them roughly.

  2. Peel and core the apple. Remove any seeds and chop it into rough chunks.

  3. Roughly chop the celery, then peel and chop the onion.

  4. Melt the butter in a large saucepan and gently fry the onion and celery until soft, not browned. Remove the mixture from the heat.

  5. Mix in the bread, cranberries, and apple. Mix the chestnuts into this and then add a dash of water just to moisten the stuffing. Season the mixture well and sprinkle the sage through it.

  6. Use this to stuff poultry put it into the bird for the last 45 minutes of cooking or alternatively, press it into a greased, lined loaf tin and cook for 30 minutes at 180C.

Author: Laura Young

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Abbreviations
ggrams
Cdegrees Celsius (Centigrade)

Data:

Published: February 24, 2011
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