Paté and Chestnut StuffingPPServes: 6

Paté and Chestnut Stuffing

 

Preparation Time: 15 minutes

Category: Flexitarian

Plan: Make and freeze up to 2 weeks in advance

Difficulty: Easy

Course: Side

Cuisine: Christmas, Sunday Roast, Thanksgiving

 

 

This recipe is courtesy of Rosemary Wadey and we have adopted many of her ideas for the past 35 years.

This stuffing can be made and frozen up to two weeks in advance.

We like to stuff the two stuffings featured in the Christmas Section each end of the turkey, but could be

cooked in a separate, buttered dish and baked in the oven, if desired.

 

 

 

To Stuff a 4.5 - 7.25 kg (10-16 lb) turkey

 

Ingredients

 

• 1 tbs vegetable oil

• 1 onion, peeled and finely chopped

• 2 cloves garlic, peeled and finely chopped

• 2-3 tbs chopped fresh parsley

• ½ tsp dried thyme

• Sea salt

• Freshly ground black pepepr

• 100g (4 oz) smooth liver paté

• 175g (6 oz) whole, peeled cooked chestnuts or unsweetened chestnut purée

• 100g (4 oz) fresh white breadcrumbs

• 1 egg, beaten

• a little lemon juice

 

 

 

 

Method

 

1. Heat the oil in a frying pan, add the onion and garlic and fry over a gentle heat for about five minutes until soft and lightly coloured. 
    

2. Removed from the heat and turn into a bowl. 
    

3. Mix in the parsley and thyme and season well with salt and pepper. 
    

4. Mash the paté with the chestnuts and add to the onion mixture with the breadcrumbs.   Stir well tomix, then add the egg and enough lemon juice to bind into a paste, which is not too stiff. 
    

5. The stuffing may be frozen for up to two weeks.   Thaw completely before using (about 4-6 hours).