Chestnut Stuffing


Chestnut Stuffing


200g chestnuts
60g butter, softened
1 onion, chopped
400g fresh breadcrumbs
1-2 sticks celery, chopped
1 apple, peeled, cored and chopped
Fresh thyme
Fresh marjoram
1 handful fresh sage, finely chopped
Freshly ground black pepper
Sea salt


Preheat the oven to 200°C/fan180°C/gas 6.

With a sharp knife, cut slits in the surface of the chestnuts.

Place chestnuts in a medium saucepan with enough water to cover, and bring to the boil. Cook 25 minutes, or until tender. Drain, peel and then chop.

Whilst the chestnuts are cooking mix the breadcrumbs, celery and apples together in a bowl. Add the butter and onions and mix well.

Melt butter or margarine in a medium saucepan over medium heat. Stir in chestnuts and onions then cook until onions are tender (about 4 minutes).

Add 100ml water to the pan and heat. Pour over bread mixture and stir well. Season with herbs, salt and pepper.

Roll into balls and place them on a lined baking tray. Simply cover with foil and bake for 20 minutes.

Products Used

Colourworks Silicone Mixing Spoon 

Master Class Non-Stick 35cm x 25cm Baking Tray 

Master Class Non-Stick Heavy Duty 18cm Saucepan 

Master Class Acero Stainless Steel 9cm (3.5") Paring Knife 

Colourworks Medium Red Melamine Two Tone Mixing Bowl