Videojug

How To Make Chestnut Stuffing

Print Info
  • Videojug
  • Videojug
  • 4:49
  • Yes
  • 360p
  • 640x360
  • Flash
  • h.264
  • 900kbps

How To Make Chestnut Stuffing
3.644 user ratings
Chestnut Stuffing Recipe. A perfect stuffing for Thanksgiving, this special recipe promises to make this favourite companion to the holiday turkey a great hit! Devour our Chestnut Stuffing recipe. Enlarge Chestnut Stuffing Recipe. A perfect stuffing for Thanksgiving, this special recipe promises to make this favourite companion to the holiday turkey a great hit! Devour our Chestnut Stuffing recipe.
Serves:
4 to 6
Preparation Time:
10 minutes
Cooking Time:
1 hour 10 minutes
Total Time:
1 hour 20 minutes
Oven Temperature:
180° c  -  360° f

Step 1: You will need

  • 250 g sausage meat, skinless and broken into pieces
  • 4 celery sticks, chopped
  • 1 onion, chopped
  • 1 carrot, chopped
  • 150 g chestnuts, peeled, frozen or canned
  • 6 slices of day-old bread, cubed
  • 75 g raisins or dried cranberries
  • 2 tbsp chopped thyme, or equal amount of sage
  • 2 tbsp chopped parsley
  • 2 tbsp honey
  • 2 eggs, beaten
  • 750 ml chicken or turkey stock
  • 40 ml olive oil
  • salt and pepper
  • 1 saucepan
  • 1 wooden spoon
  • 1 bowl
  • 1 20cm x 25cm roasting tray
  • aluminium paper

Step 2: Preheat the oven

Set the temperature of the oven to 180°C.

Step 3: Cook meat and vegetables

Place the saucepan over a high temperature and when very hot add a bit of the oil and the sausage meat, trying to break it up as much as possible. When slightly brown, add the onions, celery, carrots, and the rest of the oil and cook for about 8 minutes. Stir in the chestnuts, cook for a few minutes more and remove from the heat.

Step 4: Combine the ingredients

Transfer the meat mixture into the bowl and add the bread, raisins, thyme, parsley, honey, and eggs. Season with salt and pepper and mix together. Add a little chicken stock, just enough to dampen the stuffing and let it soak for 5 minutes.

Step 5: Cover and bake

After a few minutes, place the moistened stuffing into the pan and level it with a spoon. Cover with aluminium foil and place into the oven for 30 minutes.
After this time remove it from the oven and, discard the foil and return it to the oven to cook for a further 15 minutes.

Remove the stuffing when it is brown on top. To speed up the process, put it under the grill for a minutes or two. It should have a slightly puffy appearance and be crispy on the outside and juicy and moist in the centre.

This stuffing can be pre-prepared and put cooked in the turkey. Just be ready for a longer cooking time for your bird.

Step 6: Serve

While baking hot, serve and enjoy.
23,649 views
Tips & Comments
  1. Presser

    Funny how it says aluminium paper on the box though... so who's the moron now?

  2. Anonymous

    there's no such thing as aluminum paper. its a foil moron!!!

  3. Anonymous

    I made this at Christmas. LOVED it! Everyone Loved it! It does take some time for prep and cooking. Next time I will make it the day before and just cook it that day. Finding peeled chestnuts was difficult. I boiled then peeled them myself but next time I will microwave until they split open. Oh, yes it did smell GREAT! This will be my new traditional stuffing. Yes prepare in advance, yes, if you prefer use beef sausage.

  4. Anonymous

    i tried it last christmas,my daughter left the turkey,but eat all the stuffing

  6. baxterp6

    Can you prepare the chestnut stuffing in advance and put in freezer? Can you also use Beef sausage meat instead of pork?