Chestnut Stuffing

Chestnut Stuffing is a traditional British recipe for a classic stuffing for goose or turkey made with chestnuts and pork sausage meat flavoured with sage, onion and brandy that is typically used at Christmas time. The full recipe is presented here and I hope you enjoy this classic British version of: Chestnut Stuffing.

prep time

20 minutes

cook time

180 minutes

Total Time:

200 minutes

Serves:

6–8

Rating:

Tags : Wild Food Pork Recipes British Recipes

This is the classic chestnut-based stuffing for turkey and chicken. The quantities here are based on stuffing a turkey. Simply halve he quantities for a chicken and use 2/3 for a goose.

Ingredients:

900g fresh chestnuts
1 turkey liver (or chicken liver), minced
700g pork sausage meat
75g butter
1 onion, finely chopped
200ml brandy
3 sage leaves, finely chopped
generous pinch of mixed spice
salt and freshly-ground black pepper, to taste

Method:

Split the chestnuts, arrange on a baking tray then bake in a hot oven for a few minutes before peeling (ensure you rub off the bitter inner peel). Transfer the prepared chestnuts to a pan, cover with water then boil for 15 minutes, or until tender. Drain then mince finely.

Transfer the chestnuts to a large bowl, chop the liver very finely then mix into the chestnuts along with the sausage meat. Season with the mixed spice, salt and black pepper then stir thoroughly to combine. In the meantime, heat the butter in a small pan until foaming. Add the onion and fry gently until lust soft (but not coloured) then mix in the brandy. Combine this mixture with the chestnut mix then use to stuff he body cavity and/or the neck of the turkey.

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