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Chestnut and Sausagemeat Stuffing Recipe      HT ACC  50mins plus cooking

Hot     Pork   Nuts  Vegetables  Alcohol  Dried Fruit  Accompaniment    


450g/1lb Chestnuts, shelled and skinned

490ml/13fl.oz. Milk

  teasp Salt

225g/8oz Sausagemeat

1 Onion, chopped

1 Stick Celery, chopped

50g/2oz Streaky Bacon, chopped

the Grated Zest of 1 lemon

1 tbsp Sherry

1 tbsp Freshly Chopped Parsley

25g/1oz Sultanas

50g/2oz Fresh White Breadcrumbs

Salt and Pepper

1 Egg, beaten


1. Place the chestnuts in a saucepan together with the milk and salt. Bring to the boil then reduce the heat and simmer for 20 minutes until just tender. Drain well.

2. Roughly chop the drained chestnuts, then place in a large mixing bowl together with the remaining ingredients and mix thoroughly.

Great  to stuff your Christmas Turkey.

More Stuffing/Marinades  Recipes  | Other Accompaniments Recipes  | What's in Season 



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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