Name: Sausage meat and chestnut stuffing
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 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))

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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.

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4 from 4 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

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Comments

Kim

November 05, 2019 at 6:19 pm

Hi

Is this recipe freezable? I’d love to make it ahead of the Christmas festivities.
- Jacqueline Bellefontaine
  
  November 06, 2019 at 12:24 pm
  
  Yes you can freeze this recipe and a good idea for getting ahead where you can.
Caroline Roberts

December 30, 2017 at 3:10 pm

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.
- Jacqueline Bellefontaine
  
  December 30, 2017 at 3:37 pm
  
  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

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Sausage meat and chestnut stuffing

Ingredients

Instructions

Nutrition

About Jacqueline Bellefontaine

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