Chestnut, Apple, Walnut and Celery Stuffing
| Published: 1st November 2007 13:56 |
A tempting versatile variation on traditional chestnut stuffing, a perfect accompaniment for rabbit, chicken or pork.
Serves: 6
Preparation Time: 30 minutes
Ingredients
3 tbsp Olive oil
1 large onion, finely chopped
1/2 head Celery, finely chopped
110g Walnuts, finely chopped
2 Bramley apples, unpeeled and finely chopped
3 Rashers smoked streaky bacon, roughly chopped
450g unsweetened chestnut puree
450g sausage meat
225g wholemeal breadcrumbs
2 eggs, beaten
2 tbsp Parsley, finely chopped
Salt
Fresh ground black pepper
450g Chestnuts
Method
1. Score a cross into the base of the chestnuts and boil for 25 - 30 minutes until tender. Peel once cool enough to handle, cut into quarters.
1. Heat the oil in a frying pan over a gentle heat. Add the bacon, onion, celery, walnuts and apple and fry until golden and softened.
2. Transfer the mixture to a large bowl and add the remaining ingredients, mixing well.
Either spread in a buttered roasting tin or stuff into the cavity of your chosen bird. Or spread over a boned belly pork, roll and tie securely with string before roasting.
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