Classic French

Chestnut stuffing

Name: Chestnut stuffing
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10
Cuisine: French
Ingredients: 300g Sausage meat, coarse textured; 75g Turkey liver, roughly chopped; 40g Turkey heart, roughly chopped; 50g Lard or beef suet; 150g Chestnuts cooked, roughly chopped; 75g Figs, dried, roughly chopped; 25g Walnuts, shelled, roughly chopped; 25g Breadcrumbs, brown; 50ml Milk, whole; 1 Egg, medium, organic or free range; 2 pinches Allspice, ground; 1 pinch Sea salt; 1 pinch Freshly ground black pepper

The classic Christmas stuffing

Prep 15 minsCook 45 minsServes 10

There are many stuffing recipes out there, but for me, it has to be chestnut stuffing for Christmas. In my version, there are also walnuts and figs, which make wonderful accompaniments. This stuffing can be mixed the day before and rolled in tin foil in your fridge, ready to cook on the day. The idea of stuffing is a very old one - I’m told there are recipes from Roman times for stuffed dormouse! But let’s just stick with a stuffing to serve with turkey today... This recipe utilizes the offal you usually find inside the turkey.

Ingredients

300gSausage meat, coarse textured
75gTurkey liver, roughly chopped
40gTurkey heart, roughly chopped
50gLard or beef suet
150gChestnuts cooked, roughly chopped
75gFigs, dried, roughly chopped
25gWalnuts, shelled, roughly chopped
25gBreadcrumbs, brown
50mlMilk, whole
1Egg, medium, organic or free range
2 pinchesAllspice, ground
1 pinchSea salt
1 pinchFreshly ground black pepper

Method

1
Soak the breadcrumbs in the milk for 30 minutes. 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.
Cook in the pre-heated oven at 180°C for 30 minutes. Remove from the oven and reserve in a warm place until needed.

Chef's Tips

“
"The best chestnuts are those that are freshly peeled, though this can be a painstaking task. In most good supermarkets, you can now buy good quality peeled frozen chestnuts." "Rolling the stuffing in tin foil is a good technique to aid the thorough cooking and for creating attractive slices of stuffing. Alternatively, you could bake the stuffing in an ovenproof baking dish or a terrine mould." "There are many variations: you could add your favourite herbs, or dried fruits such as prunes, dates, apricots, pine nuts, pistachios, or you could even add diced turkey heart."

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!