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.
|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|
|2 pinches||Allspice, ground|
|1 pinch||Sea salt|
|1 pinch||Black pepper|
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.
Recipe © Raymond Blanc 2014.
Photograph © David Griffen 2014.