Waitrose and Partners
Mushroom and chestnut stuffing

Mushroom and chestnut stuffing

3 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseSide
  • Prepare25 mins
  • Cook35 mins
  • Total time1 hr
  • Pluscooling and chilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 2 tsp olive oil, plus extra for greasing
  • 200g chestnut mushrooms, halved (quartered if larger)
  • 1 tsp fennel seeds
  • 3 garlic cloves, sliced
  • ½ x 20g pack sage, half leaves finely shredded, half left whole
  • 180g pack whole chestnuts
  • 2 tbsp Cooks' Ingredients Porcini Mushroom Paste
  • 50g soft white breadcrumbs
  • 1 unwaxed lemon, zest
  • 450g pork sausagemeat
  • 25g salted butter

Method

  1. Heat the olive oil in a large sauté (or frying) pan with a lid. Once hot, add the mushrooms and fennel seeds; cook over a high heat for 3 minutes. Stir in the garlic and shredded sage leaves, then cook for 1 minute. Add 1 tbsp water, cover and take off the heat; set aside and leave to steam for 5 minutes.

  2. Put the chestnuts in a food processor and whizz until roughly chopped. Add the mushroom mixture to the processor, along with the porcini paste, breadcrumbs and lemon zest. Whizz until combined into a coarse paste. Tip into a bowl and allow to cool.

  3. Stir in the sausagemeat, season, then use wet hands to shape into about 16 golf-ball-sized balls (about 60g each). Put on a tray or in a container, cover and chill for 2 hours or overnight. (You can freeze the stuffing at this stage, defrosting thoroughly before cooking.)

  4. Preheat the oven to 200?C, gas mark 6. Roast the stuffing balls in a lightly greased roasting tin for 30 minutes, until cooked through and no pink meat remains. Meanwhile, heat the butter in a small pan and add the whole sage leaves; cook for 1 minute until the butter is golden and smells nutty and the sage leaves are crisp. Spoon the butter and fried sage leaves over the stuffing balls before serving.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,392kJ/ 334kcals

Fat

20g

Saturated Fat

7.8g

Carbohydrates

23g

Sugars

4.9g

Fibre

2.9g

Protein

14g

Salt

1.1g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (3/5)

3 out of 5 stars1 rating