Chestnut Stuffing recipe
information
Another turkey stuffing, this one using the heart and liver of the turkey to bring some of the turkey flavour back into the stuffing.
ingredients
1/2 stick (2 oz) 50 g butter, softened
1 peeled and chopped onion
turkey heart and liver (chopped)
2 cup (150 g) sliced mushrooms
8 oz (200 g) chestnut puree
1 small tin pate de foie gras
1 stick of celery (chopped)
4 oz (100 g) chopped green bacon
1 level tablespoon chopped parsley
salt and black pepper
3/4 cup (50 g) breadcrumbs
1 peeled and chopped onion
turkey heart and liver (chopped)
2 cup (150 g) sliced mushrooms
8 oz (200 g) chestnut puree
1 small tin pate de foie gras
1 stick of celery (chopped)
4 oz (100 g) chopped green bacon
1 level tablespoon chopped parsley
salt and black pepper
3/4 cup (50 g) breadcrumbs
method
1. Fry the onion, turkey heart and liver and mushrooms in the butter, until this has been absorbed.
2. Stir the chestnut puree with the pate, and blend in the contents of the pan, with the celery, bacon and parsley.
3. Season and, if necessary, add enough breadcrumbs to bind the stuffing.
4. Fill the breast end of the turkey with the chestnut stuffing and fill the body cavity with sausage stuffing.
2. Stir the chestnut puree with the pate, and blend in the contents of the pan, with the celery, bacon and parsley.
3. Season and, if necessary, add enough breadcrumbs to bind the stuffing.
4. Fill the breast end of the turkey with the chestnut stuffing and fill the body cavity with sausage stuffing.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
