Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Photograph: Rama Knight
Chestnut and date stuffing
Give the turkey a lift this Christmas with Rosemary Shrager's chestnut and date stuffing from Sainsbury's magazine
-
Ready in 1 hour
-
Cooking time 40 minutes
-
Prep time 20 minutes
-
Serves 12
Ingredients
- 250 g pitted dates, chopped
- 250 ml freshly squeezed orange juice
- 40 g butter, plus extra for greasing
- 3 celery stalks, finely chopped
- 1 large red onion, finely chopped
- 350 g cooked chestnuts, chopped
- 1 Granny Smith apple, peeled and finely diced
- 350 g fresh white breadcrumbs
- 1 tbsp dried sage
- 3 tbsp fresh parsley, finely chopped
- 1 large egg, beaten
- 100 ml double cream
Method
-
1
Preheat the oven to 180°C, fan 160°C, gas 4.
-
2
In a medium saucepan, cook the chopped dates and orange juice on a medium heat until the liquid has been evaporated. Transfer to a large mixing bowl to cool slightly.
-
3
In a small frying pan, melt the butter, then soften the celery and onion for 10 minutes over a medium heat – do not brown.
-
4
Crumble the chestnuts into the bowl with the cooked dates.
-
5
Add the celery and onion, chopped apple, breadcrumbs, sage, parsley, beaten egg and cream. Season well and mix to combine.
-
6
Butter a shallow 1.5-litre gratin dish and add the stuffing, cover with kitchen foil and bake for 15 minutes. Remove the foil and cook for a further 15 minutes until golden brown.
Get ahead: assemble up to a few hours ahead, cover and chill. Bring back to room temperature before cooking.
