Chestnut Stuffing Recipe
Traditionally chestnuts were a great winter staple which were harvested in autumn and stored for roasting, grinding to a flour and making soups. It's not surprising therefore that people used them to stuff fowl to be served at great feasts such as Christmas. The association between chestnuts and Christmas continues to this day. Whether you stuff your turkey or not ultimately depends on your personal choice but I would always stuff a turkey as I think it helps keep the flesh moist and impart more flavour to a bird than can sometimes be a little bland.
- 1 onion, peeled and finely chopped
- 1lb sweet edible chestnuts
- 1 teaspoon chopped parsley
- 2 tablespoons butter
- salt and pepper
- 1 teaspoon dried mixed herbs
- Bake, boil or roast the sweet chestnuts until they are soft.
- If necessary peel and then mash the chestnuts well with the butter.
- Stir in the onion.
- Add the parsley and mixed herbs.
- Season with salt and pepper to taste.
- Use to stuff the body cavity of the turkey.
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: enough to stuff a turkey
And whatever you do don't use horse chestnuts from the chestnut trees most commonly seen in UK. Easiest to buy them already cooked, whole chestnuts (not puree) in a can or vacuum packed.