Turkey Chestnuts Stuffing

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. 500g chestnuts
. 1 whole head celery, washed and chopped
. 1 small onion, finely chopped
. 25g butter
. 12 plump prunes, stoned
. 1 T chopped parsley
. 1 egg, beaten
. salt and black pepper
. the turkey's liver, trimmed washed and finely chopped
. 50g fresh breadcrumbs

1. Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes). 2. Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than pureed. 3. Sweat the onion and celery in the butter over a medium heat for a few minutes until softened, then add the prunes, chestnuts and parsley. Season with salt and pepper, mix well and cook for a further few minutes. Remove the pan from the heat. 4. When the mixture has cooled a little, mix in the breadcrumbs, liver and egg until all the ingredients are well combined. Pile the mixture into a suitably sized ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (i.e. with the turkey at 180 C) until nicely browned and crispy on top.


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