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Chestnut and Sausagemeat Stuffing

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Chestnut and sausagemeat stuffing is a traditional stuffing for turkey, making it an ideal accompaniment for your Christmas dinner.

To me what makes Christmas dinner special is all the trimmings.  Now the boys would say the most important extra is the pigs in blankets (sausages wrapped in bacon) but for me it has to be the stuffing. So much so that I usually make two different types. This chestnut and sausagemeat stuffing is my favourite to use to stuff the turkey itself. (neck end only).  I love the texture that the chestnuts bring to the sausagemeat ensuring that it is not too dense.

It is really easy to make and takes just minutes to prepare.  The onion, celery and garlic are sautéd until tender then it is just a case of mixing all the ingredients together.

 

If you prefer not to stuff the bird you can pack it into a loaf tin instead and bake for 50 minutes.

Chestnut and sausagemeat stuffing, cooked in a pan and turned out onto a plate
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3.67 from 3 votes

Sausage meat and chestnut stuffing

A traditional stuffing for roast turkey.  This stuffing also goes well with chicken and pork.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Accompaniment
Cuisine: British
Servings: 8
Calories: 190kcal
Author: Jacqueline Bellefontaine

Ingredients

metric - US cups
  • 15 g butter
  • 1 tbsp rapeseed oil
  • 1 onion finely chopped
  • 1 stick celery finely chopped
  • 2 cloves garlic chopped
  • 240 g vacuum-packed peeled chestnuts roughly chopped
  • 250 g pork sausage meat
  • handful fresh parsley chopped (about 6 tbsp)

Instructions

  • Melt the butter with the oil, in a frying pan. Add the onion and celery and sauté for about 5 to 10 minutes until softened and beginning to colour.
  • Add the garlic and cook for 1 minute. Tip into a bowl and allow to cool. Add the remaining ingredients and mix well.
  • Use to stuff the neck cavity of the bird or pack into a 500g (1lb) loaf tin. Cover loosely with foil and bake at 190℃ (180℃ fan)/375°F/gas mark 5 for 45 minutes. Cool in the tin for a few minutes before turning out to serve.

Nutrition

Calories: 190kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 217mg | Potassium: 255mg | Vitamin A: 100IU | Vitamin C: 13.7mg | Calcium: 15mg | Iron: 0.7mg
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About Jacqueline Bellefontaine

Jacqueline has been a cookery writer and food stylist for over 25 years and is a member of the Guild of Food Writers. She is the author of 18 cookbooks and now writes two blogs where she shares the recipes she cooks at home for family and friends, or just for fun. Jacqueline started her food writing career on a weekly magazine and as a result likes to champion good basic home cooking. The daughter of a master baker she is passionate about home baking and is happiest in the kitchen knocking up a batch of buns or baking a loaf of bread. Jacqueline has two grown sons and lives with her husband in Central London.

Reader Interactions

Comments

  1. Kim

    Hi

    Is this recipe freezable? I’d love to make it ahead of the Christmas festivities.

    Reply

    • Jacqueline Bellefontaine

      Yes you can freeze this recipe and a good idea for getting ahead where you can.

      Reply

  2. Caroline Roberts

    5 stars
    I made this for Christmas day lunch, as my brother is diabetic and follows a low carb diet. This stuffing was perfect, as it had no breadcrumbs, and it tasted marvellous.

    Reply

    • Jacqueline Bellefontaine

      Caroline I am so pleased you liked it. Im always a little nervous about Christmas day recipes as I don’t want anyone to be disappointed on that Christmas day of all days, so it good to know you enjoyed it. Happy new year – Jacqui

      Reply

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