Chestnut and sausagemeat stuffing, cooked in a pan and turned out onto a plate

Sausage meat and chestnut stuffing

A traditional stuffing for roast turkey.  This stuffing also goes well with chicken and pork.
Course Accompaniment
Cuisine British
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 190kcal
Author Jacqueline Bellefontaine


  • 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)


  • 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.


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