Prune and chestnut stuffing
This rich and fragrant stuffing combines sweet prunes, tender cooked chestnuts, and savoury chicken liver with fresh herbs. It offers a wonderful balance of sweet and earthy flavours with a comforting texture that pairs wonderfully with roast poultry. Bake it until lightly golden on top for the perfect festive side dish.
Ingredients
- Egg1 ცალი
Instructions
5 steps- 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 puéed.
- 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 180C/350F/Gas 4) until nicely browned and crispy on top
- 5
Serve slices of the stuffing with the turkey.
Nutrition
1 serving ≈ 117 g
Nutrition values are estimates. - means data is unavailable.
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