Wednesday, 21 October 2015

Apple, walnut and chestnut stuffing

I love a bit of chestnut stuffing, it was a glorious Christmas treat when I was little but a tin of chestnut puree makes it so much easier to make this lovely autumnal or winter treat.  I would happily (and did) eat this as a dish on it's own but it's equally great as a side dish with roast chicken or turkey and fantastic cold in sandwiches.  This forms quite a loose stuffing but a very tasty one.

chestnut stuffing


This is easily doubled or even quadrupled if cooking for more people but just be wary that the cooking time will lengthen if you cook more in a larger dish.




Apple and Walnut Stuffing - serves 1 as a main dish, 2 as a side dish

Ingredients

100g, 4oz Tinned, unsweetened chestnut puree*
100g, 4oz Good quality sausagemeat or sausage meat pushed out of sausage skins (chose a high meat content).  You can use gluten free sausages if liked.
120g, 4.5oz Grated apple
30g, 1oz Chopped Walnuts
A couple of sprigs of thyme
A couple of sprigs of parsley

Method

Chop the herbs then mix with all of the other ingredients.

apples


Put into a ramekin or small baking dish and bake for approx 40 minutes at 200oC / 400F / Gas Mark 6 or until browned on top and cooked through (if cooking a larger batch in one dish it will probably take longer.  Cover the top with foil if browning too quickly.)

Apple and chestnut stuffing


Serve hot, warm or cold.

* It will be almost impossible for you to find such a small tin of chestnut puree so either make more (it is nice cold) or prepare 4 times the stuffing and freeze the other three ramekins raw for up to 1 month, defrosting fully before cooking.  Alternatively freeze the leftover puree in 100g batches for up to a month, defrost then continue as above.



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