Pork and Chestnut Stuffing

How to make chestnut stuffing. These balls of stuffing are easy to make and this recipe tastes just like the one from M&S (Marks and Spencer).

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Christmas turkey roast isn't quite the same without it!

Be sure to buy good quality butchers-style sausages or the stuffing will be fatty and quite horrid. 

I like to use Cumberland sausages they're nice and peppery.

Ingredients 

• Cumberland sausage 

• Unsalted butter

• Onion

• Garlic

• a pinch of sugar

• Streaky bacon

• Flat-leaf parsley

• Lemon thyme

• Egg

• Merchant Gourmet Chestnuts

• Celery salt

• Nutmeg

• Black pepper 

Of course, you will need a pack of whole cooked chestnuts. 

What are Cumberland sausages?

Traditionally, Cumberland sausages are long and sold in a ring, but you can buy them so they look like ordinary sausages. 

The Cumberland sausage can have unique variations, but usually contains thyme, sage, nutmeg, and mace - a perfectly balanced taste of pepper and herbs. 

Here in the UK I really like to use Tesco Finest Cumberland sausages.

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pork and chestnut stuffing recipe, chestnut stuffing, chestnut stuffing marks and spencer, M&S

side, Christmas,

English

Yield: 10

Author: Jan Bennett

Pork and Chestnut Stuffing

You just have to have pork and chestnut stuffing at Christmas or the turkey roast isn't quite the same!

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 8 Cumberland sausages (450g) - good quality
• 15g unsalted butter
• 1 large onion
• 1 fat clove of garlic
• a pinch of sugar
• 3 rashers of streaky bacon
• a small handful of freshly chopped flat-leaf parsley
• a few sprigs of lemon thyme - use the leaves and chop
• 1 egg
• 200g pack of Merchant Gourmet whole chestnuts
• a pinch of celery salt
• black pepper to taste
• a good pinch of nutmeg

Instructions

Preheat your oven to 200°C/400°F or Gas 6

1. If you have a food processor, toss in the onion and garlic and give it a quick blitz until finely chopped. Don’t wash it just yet—you’ll need it again in a minute. If you don’t have a food processor, chop the onion and garlic into small dice.
2. Melt the butterand oil in a large frying pan, then add the onion and garlic with a pinch of sugar. Cook over medium-low heat, stirring with a wooden spoon to keep anything from burning.
3. Whiz the bacon in a food processor for a few seconds until finely chopped. Mix it with the onions and garlic, and once the onions are soft, take them off the heat and let them cool completely.
4. Roughly chop the chestnuts and place them in a bowl. Remove the sausages from their casings and discard the skins.
5. Add the sausage meat to the bowl with the cooked onions, garlic, and bacon. Add the celery salt, some black pepper, nutmeg and the egg.
6. Add the chopped parsley and thyme, then stir well. For best results, use a large fork and make gentle cutting and folding motions to blend everything evenly.
7. At this point, take a small portion of the mixture, fry it in a pan until cooked, and give it a taste. Once you’re happy with the seasoning, you can continue.
8. Shape with your hands into slightly bigger than golf-sized balls. *At this stage, you can put them in a suitable container and freeze them.
9. When you're ready to cook them, bake them at 200°C/400°F or Gas 6
10. Place them in a shallow baking dish and bake for about 30 minutes, or until they’re cooked through.

https://www.aglugofoil.com/2010/09/pork-and-chestnut-stuffing-easy-to-make.html

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