• 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


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4.

  2. 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. 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. 4

    Crumble the chestnuts into the bowl with the cooked dates.

  5. 5

    Add the celery and onion, chopped apple, breadcrumbs, sage, parsley, beaten egg and cream. Season well and mix to combine.

  6. 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.

Nutritional Details

Each serving provides
  • Energy 1172kj 280kcal 14%
  • Fat 9.3g 13%
  • Saturates 4.9g 25%
  • Sugars 12.4g 14%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 758kj/181kcal

Each serving provides

12.4g carbohydrate 4.9g fibre 5.9g protein

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