Festive Chestnut Stuffing
A delightful vegetarian stuffing made with delicious chestnuts and fresh herbs. Use alternative non dairy options for vegans and for a crumbly stuffing texture omit the egg. Bake in a tin for ease of use, or use to stuff your turkey carcass, though I recommend always cooking stuffing separately (away from the turkey) for a more evenly cooked succulent roast.
If using fresh chestnuts please read the notes below for my helpful tips on how to cook them, otherwise buy commercially prepared for the definitely easier, quicker solution.
Enjoy x
Ingredients
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450g chestnuts- vacuum packed or fresh, peeled, cooked and finely chopped
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60g unsalted butter- or non dairy alternative
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2 red onions- finely chopped
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½ tsp ground mace
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A generous amount of fresh sage and thyme- finely chopped
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200g fresh breadcrumbs- wholemeal
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1 egg- beaten and optional
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Pinch of sea salt
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Plenty of freshly ground black pepper
Instructions
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Prepare tin:
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01 Line a 18cm x 9cm oblong non-stick loaf tin with baking paper - see last image.
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Prepare chestnuts:
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02 If using fresh chestnuts snip with scissors to score, tip into a saucepan, cover with cold water, bring to the boil and cook until soft to the touch - this can take up to an hour or more. Drain well and allow to cool before removing the shell and scooping out the cooked chestnut. Chop finely.
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Make stuffing:
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03 In a large frying pan, melt the butter and cook the chopped onions until soft. Tip into large mixing bowl. Now add breadcrumbs and all remaining ingredients and finally the beaten egg. Mix well, and check seasoning.
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Assemble stuffing to bake:
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04 Turn out into a non stick paper lined loaf tin. Smooth the top. Place in the oven and bake for approximately 30 minutes or so until firm to the touch and lightly browned.
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To serve:
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05 Allow cooling slightly in the tin before lifting out and removing the non stick paper. Serve on a plate and cut into thick slices ready to be enjoyed with the festive turkey and gravy.
Notes
For ease I recommend sourcing consumer pre-cooked chestnuts as they are so much easier than freshly boiling your own, however, if you can only get fresh and you have to cook yourself be prepared and wear rubber gloves to protect your nails when you open them to remove the flesh. If the work gets really tough and removing the soft chestnut flesh a huge challenge, use a hammer to open the hard outer tough skin. This traditional stuffing can be frozen whole, either raw or pre-baked for that special celebration.
