Pâté and Chestnut Stuffing

Apricot and Apple Stuffing

Sausagemeat Stuffing
 

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Apple and Apricot Stuffing

Serves  4 - 6

Preparation Time: about 30 minutes 

 

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

This is our favourite stuffing and we make all of them listed on this page and the ones that done fit in the turkey (usually this one) is cooked in double quantities and cooked in a separate oven proof dish.

Ingredients

 

50g (2 oz) dried ready to eat apricots, finely chopped

1 tbs vegetable oil

50g (2 0z) streaky bacon rashers, rinded, boned and chopped

1 small onion, peeled and finely chopped

2 celery sticks, finely chopped 

1 cooking apple, peeled, cored and finely chopped

Salt

Freshly Ground Black Pepper

75g (3 oz) fresh white bread crumbs

1 egg yolk

 

 

 

AND THIS IS WHAT YOU DO....

 

 

  1. Heat the oil in a frying pan, add the bacon and fry over a moderate heat, stirring from time to time, until browned. 
     

  2.  Using a slotted spoon, remove the bacon and put this into a bowl with the chopped apricot. 
     

  3.  Add the onion and celery to the pan and fry for 2-3 minutes. 
     

  4.  Add the apple and fry for 2-3 further minutes. 
     

  5.  Add the onion and apple mixture to the apricots with the breadcrumbs and season well with salt and pepper. 
     

  6.  Stir in the egg yolk to bind to a past which is not too stiff.   Add a little lemon juice if necessary. 
     

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










 

 

 

 

 

 

 

 

 

 

Pâté and Chestnut Stuffing

Preparation Time: c. 15 mins

 

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.

 

 

 

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

 

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 pâté

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

100g (4 oz) fresh white breadcrumbs

1 egg, beaten

a little lemon juice

 

 

 

AND THIS IS WHAT YOU DO......

 

  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 pâté with the chestnuts and add to the onion mixture with the breadcrumbs.   Stir well to mix, 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).





     

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