© J Sainsbury plc 2020
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
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Ready in 1 hour
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Cooking time 40 minutes
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Prep time 20 minutes
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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
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1
Preheat the oven to 180°C, fan 160°C, gas 4.
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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.
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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.
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4
Crumble the chestnuts into the bowl with the cooked dates.
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5
Add the celery and onion, chopped apple, breadcrumbs, sage, parsley, beaten egg and cream. Season well and mix to combine.
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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.
