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.

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.

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.)

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.



I've linked this up to recipe of the week.