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    Mushroom and chestnut stuffing

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    *mandatory

    Mushroom and chestnut stuffing

    Make this stuffing on Christmas Eve and cook it from chilled before serving, or prepare further in advance and freeze, defrosting before cooking. For a vegan version, whizz a drained, rinsed can of bijoux lentils into the mushroom mixture, omit the sausagemeat and use oil not butter for the glaze. This will cook in 20 minutes.

    • Gluten Free
    • Preparation time: 25 minutes, plus cooling and chilling
    • Cooking time: 35 minutes
    • Total time: 1 hour, plus cooling and chilling

    Serves: 6 - 8

    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, ½ leaves finely shredded, ½ leaves 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.

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