Pork and Chestnut Stuffing

How to Make Chestnut Stuffing

These balls of stuffing are easy to make and this recipe tastes just like the one from M&S (Marks and Spencer).

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Christmas turkey roast isn't quite the same without it!

Be sure to buy good quality Butchers sausages or the stuffing will be fatty and quite horrid. 

I like to use Cumberland sausages they're nice and peppery.

Ingredients in this Recipe

• Cumberland sausage 

• Unsalted butter

• Onion

• Garlic

• a pinch of sugar

• Streaky bacon

• Flat-leaf parsley

• Lemon thyme

• Egg

• Merchant Gourmet Chestnuts

• Celery salt

• Nutmeg

• Black pepper 

Of course, you will need a pack of whole cooked chestnuts. 

What are Cumberland Sausages?

Traditionally, Cumberland sausages are long and sold in a ring, but you can buy them so they look like ordinary sausages. 

The Cumberland sausage can have unique variations, but usually contains thyme, sage, nutmeg, and mace - a perfectly balanced taste of pepper and herbs. 

Here in the UK I really like to use Tesco Finest Cumberland sausages.

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pork and chestnut stuffing recipe, chestnut stuffing, chestnut stuffing marks and spencer, M&S

side, Christmas,

English

Yield: 10

Author: Jan Bennett

Pork and Chestnut Stuffing

You just have to have pork and chestnut stuffing at Christmas or the turkey roast isn't quite the same!

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 8 Cumberland sausages (450g) - buy good quality ones with low-fat content
• 15g unsalted butter
• 1 large onion
• 1 fat clove of garlic
• a pinch of sugar
• 3 rashers of streaky bacon
• a small handful of freshly chopped flat-leaf parsley
• a few sprigs of lemon thyme - use the leaves and chop
• 1 egg
• 200g pack of Merchant Gourmet Chestnuts
• a pinch of celery salt
• black pepper to taste
• a good pinch of nutmeg

Instructions

Preheat your oven to 200°C/400°F or Gas 6

1. If you have a food processor, throw in the onion and garlic, and whiz it up for a few seconds until they are finely chopped. Don't bother washing it up just yet you will need it again in a minute. *If you haven't got a food processor; chop the above into small dice.
2. Heat the butter and oil in a frying pan and throw in the onion and garlic along with a pinch of sugar. Cook over medium to low heat, stirring with a wooden spoon so nothing starts to burn.
3. Now whiz up the bacon in the food processor for a few seconds until it's finely chopped. Add the bacon to the onions and garlic. Once the onions are nice and soft remove them from the heat and let them get cold.
4. Roughly chop the chestnuts and put them into a bowl. Remove the sausages from their skin and throw them away.
5. Add the sausage meat to the bowl with the cooked onions, garlic, and bacon. Add the celery salt, some black pepper, nutmeg and the egg.
6. Now add the chopped parsley and thyme and stir well; it's best to use a big fork and make cutting and folding movements to ensure everything mixes nicely.
7. You can at this stage take a small amount of the mixture and fry it in a pan till cooked and then have a taste. When you’re sure the seasoning is right you can carry on.
8. Shape with your hands into slightly bigger than golf-sized balls. *At this stage, you can put them in a suitable container and freeze them.
9. When you're ready to cook them, bake them at 200°C/400°F or Gas 6
10. Put them into a shallow baking dish and bake for about 30 minutes or until cooked through.

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