Saturday 19 December 2009
This stuffing works very well with turkey, goose, pork or game and it can be cooked within the bird or joint or separately, wrapped in foil or in a baking dish – or you could vac-pac it and boil it in the bag.
Some people like to put minced pork or even sausagemeat in this type of stuffing but unless you use really top-notch sausagemeat, a chestnut stuffing can taste like a cheap ready meal.
I reckon that if you put plenty of chestnuts, onions and herbs in your stuffing (and possibly a bit of offal) that's probably sufficient, as you should have enough meat with the main item anyway.
2 medium onions, peeled, halved and finely chopped
150g duck, chicken or pork livers, chopped
5 leaves of sage, chopped
2tsp thyme leaves
30-40 chestnuts, lightly toasted, peeled and quartered
150g fresh white breadcrumbs
3tbsp chopped parsley
Salt and freshly ground black pepper
Melt the butter in a thick-bottomed pan, season and cook the onions, livers, sage and thyme on a medium heat for 2-3 minutes, then remove from the heat and mix with the chestnuts, breadcrumbs and parsley.
Season to taste, then stuff your bird or pork before cooking.
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