Date Added: 18 Nov 2009
Listed in: Stuffing Recipes

Turkey Chestnuts Stuffing Ingredients

. 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

Turkey Chestnuts Stuffing Cooking Instructions

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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