Sausage-meat and chestnut stuffing
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By Richard Morgan
Sausage-meat and chestnut stuffing
6 steps
Prep:1h 30minCook:30min
This is my twist on the classic stuffing.
It's soft, thick and meaty with a gorgeous sweet note and crusty, caramelized baked edges. Make into balls for an all-round crust and the ideal accompaniment to your Christmas meal.
Updated at: Thu, 17 Aug 2023 02:35:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories436.6 kcal (22%)
Total Fat28.2 g (40%)
Carbs34.9 g (13%)
Sugars5.5 g (6%)
Protein11.2 g (22%)
Sodium627.9 mg (31%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Fry the onions slowly in the butter until soft and translucent and leave to cool completely.
Step 2
If the Chestnuts are still whole, roughly process and add to the remaining ingredients, mixing thoroughly, taking care not to make the mixture warm with your hands.
Step 3
Leave in the refrigerator for an hour or so to allow the flavours to mature.
Step 4
Fry a small piece in a pan until browned and crisp to check the seasoning. Adjust as necessary.
Step 5
Form into small balls and arrange on a baking tray.
Step 6
Bake at 190ยฐc on the middle shelf until the balls have a crisp, browned exterior. Serve hot with a meal or cold as part of a buffet.
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