Chestnut, Walnut & Fig Stuffing

There are 100's of recipes for stuffings, but to me chestnut is one of the best there is. Both the figs and walnuts provide great textures and accompanying flavours. My recipe is the perfect accompaniment to your feast.

Special equipment: Tin foil, frying pan.

1174 Chestnut Stuffing Portraitmain IMAGE

Ingredients Required

300g Sausage meat, coarse textured
75g Turkey liver, roughly chopped
40g Turkey heart, roughly chopped (optional)
50g Lard or beef suet
150g Chestnuts cooked, roughly chopped (*1)
75g Figs, dried, roughly chopped
25g Walnuts, shelled, roughly chopped
25g Breadcrumbs, brown } soaked together
50ml Milk, whole } for 30 minutes
1 Egg, medium
2 pinches Allspice, ground
1 pinch Sea salt
1 pinch Black pepper

Cooking Method

Planning ahead

The stuffing can be mixed the day before and rolled in tin foil reserved in your fridge ready to cook on the day.


To make the stuffing, simply mix all of the ingredients together and season with salt, pepper and allspice. (To check the seasoning, make a small patty with some of the stuffing. Pan fry it and taste). Roll the stuffing tightly in tin foil, twisting the ends of the tin foil to seal into a large sausage shape (*2). Cook in the preheated oven at 180°C for 30 minutes. Remove from the oven and reserve in a warm place until needed.


Complimentary recipes:

* Roast beef

* Roast goose

Recipe © Raymond Blanc 2014.

Photograph © David Griffen 2014.