With Christmas round the corner we thought we would share a favourite festive recipe with you. Our audiologist Kevin Jeffery (seen here sporting a brussel sprout shirt) loves to cook and he is kindly sharing with us his special recipe for Chestnut Stuffing!
Kev’s Chestnut Stuffing
This was my Mum’s recipe at Christmas. It was the one thing I looked forward to more than the Turkey and rich gravy. I now must make it myself every year and even have a tradition that if I am going to friends or family…I will bring the chestnut stuffing. Not so much a tradition but a demand! I usually make it on Christmas eve and leave it in the fridge to develop so it’s ready to go on Christmas day!
I have no idea about amounts in grams. Ounces. etc as it is always eyeballed! But you can’t really go wrong with it….? Serves 4 with some left over.
INGREDIENTS: Sausage Meat (either a packet of or a packet of good quality sausages)
1 small onion finely chopped
2-3 cloves of Garlic, 1 if very large cloves
Half a slice of bread. White or Brown is fine
Stuffing mix. (Yes Paxo Sage & Onion is perfect)
Chestnut puree (half a packet) I use the Merchant Gourmet one that you can buy in the supermarkets or online
Roasted Chestnuts (half a packet) chopped into quarters. Again, I use the Merchant Gourmet one
Butter, Pepper, Mixed Herbs
METHOD: Begin by either breaking/squishing down the sausage meat in a bowl or removing the skins from a packet of sausages and do the same.
Add the chopped onion, garlic, good pinch of pepper, half a teaspoon of mixed herbs, Chestnut puree, quartered Chestnuts, about 2 dessert spoons of stuffing mix. Add the bread broken into small pieces – not breadcrumbs but more smallish flakes.
Mix it all well together. There is only one way to do this and that is with your hands. Mixing, squishing and getting everything combined. If it becomes too soft and mushy then add more stuffing mix and a little more bread. Conversely if it is very dry then add more chestnut puree, or a tiny amount of water.
Once all combined, place into a suitable oven proof dish greased with butter (there needs to be about an inch in thickness of stuffing mix, so it does not dry out). Spread evenly and press it into the dish and then prick it with a fork. Cover with cling film and place it in the fridge until needed. Ideally overnight. You can always wrap it in cling film if you intend to put it into the turkey on Christmas day…. I never have, however. On the big day of cooking. Take it out of the fridge at least half hour prior to putting in the oven, cling film removed of course! Put half a dozen small pieces of chilled butter over the top and around the sides.
Place it in the oven at around 180C for about 40-45 minutes until browned on top and cooked through. Anywhere in a fan oven is ok, or higher racks in a conventional oven. Once cooked, cover with foil to keep warm and serve either small wedges, or just a good spoonful dolloped next to the Turkey. It is just as good the next day served cold with pickles etc.