Cranberry and Chestnut Stuffing

    Cranberry and Chestnut Stuffing


    12 people made this

    If Christmas makes you think of cranberries and chestnuts then this is a great stuffing for you, but it can be used at any time of the year in chicken, duck, turkey or cooked alone.

    Serves: 10 

    • 5 chestnuts
    • 1/2 small wholemeal roll, cubed
    • 1-2 sticks celery, diced
    • 1/2 apple, peeled, cored and diced
    • 100g cranberries
    • 60g butter, softened
    • 1/2 onion, diced
    • fresh thyme, to taste
    • fresh marjoram, to taste
    • 1 handful fresh sage, finely diced
    • sea salt, to taste
    • freshly ground black pepper, to taste

    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C.
    2. Cut an x in the shell of the chestnuts then place on a baking tray and roast in the hot oven for about 15 to 20 minutes or until the shells open up. Remove from the oven and peel while still hot. Dice and set aside.
    3. Mix bread, celery, apples and cranberries together in a bowl. Add the butter and onions then mix well.
    4. Heat butter in a large frying pan then saute onion until soft and translucent.
    5. Add 100ml water to the frying pan and heat. Pour over bread mixture and stir well. Mix in chestnuts. Season with herbs, salt and pepper.
    6. Stuff turkey, duck or goose with stuffing and roast as normal. Alternatively, you can cook this in a dish covered with foil and baked at 180 degrees C for 15 minutes.

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