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chestnut stuffing
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I want to make a chestnut stuffing this Christmas. I bought a 200gm jar of ready to use chestnuts and one 200gm jar of puree. Does anyone have a tried and true recipe which uses either or preferably both types. I probably can change one of the jars if necessary if your recipe only uses one sort.
Hoping some of you can help me out please.
Hoping some of you can help me out please.
Answers
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http://www.ehow.com/how_6803_make-chestnut-stu ffing.html
Hope it helps! Merry Xmas!!
http://www.ehow.com/how_6803_make-chestnut-stu ffing.html
Hope it helps! Merry Xmas!!
If your turkey comes with giblets, chop the liver very finely and saute in butter till just cooked. (If not, buy some frozen chicken livers, 3-4oz, 100-150g.) Mix that with the chestnut puree and roughly chopped whole chestnuts. Grate a medium onion and add that to the mix. Whizz up about 3 slices of white bread into crumbs, crusts too, chuck that in and season well with salt, pepper and half a teaspoon of sugar and stuff bird. I always stuff the body cavity with this and the neck end with herby, apricotty, sausagey stuffing but I know were not supposed to stuff the body cavity - I'm still here, as are my family and I've never poisoned any of them!
I've always made chestnut and sausagemeat stuffing for years, my mother's recipe. it's so simple, but really good:
you need: 1lb good quality sausagemeat
1/2lb chestnuts,( ready to use should be ok, but I have always used fresh ones) you just need to chop the nuts roughly and add them to the sausagemeat, you can add a little apple or onion or both if you like,(I don't) and bake at about 190c for about 25-30mins until golden brown.if you just use the nuts and sausagemeat it slices like a meatloaf, my family love it.
It's really lovely!
you need: 1lb good quality sausagemeat
1/2lb chestnuts,( ready to use should be ok, but I have always used fresh ones) you just need to chop the nuts roughly and add them to the sausagemeat, you can add a little apple or onion or both if you like,(I don't) and bake at about 190c for about 25-30mins until golden brown.if you just use the nuts and sausagemeat it slices like a meatloaf, my family love it.
It's really lovely!
I'm looking forward to having a go now. I have always filled the cavity of the turkey with an oatmeal stuffing
( called Skirlie I believe) and we too have survived!! I want to put the chestnut dressing into the neck cavity this time as I don't think I'd be too popular if I didn't make 'the usual !!'
Thank you all for your help which is really appreciated.
Merry Christmas to you all!!
( called Skirlie I believe) and we too have survived!! I want to put the chestnut dressing into the neck cavity this time as I don't think I'd be too popular if I didn't make 'the usual !!'
Thank you all for your help which is really appreciated.
Merry Christmas to you all!!