Name Chestnut stuffing


0.0/5 rating (0 votes)
* 350g (12 oz) chestnuts, peeled (weighed after peeling)
* Milk or stock
* 75g (3 oz) fresh breadcrumbs
* 1 large onion, peeled and finely chopped
* 1 x 15ml spoon (1 tablespoon) chopped parsley
* 40g (1 1/2 oz) Stork margarine, melted
* 1 egg, size 3, beaten
* Salt and pepper

1. Simmer chestnuts in milk or stock until tender, strain and reserve liquid. Chop fairly finely.
2. Mix with breadcrumbs, onion, parsley, Stork and eggs.
3 Season well and moisten with a little of the liquid in which chestnuts were cooked.
4 Fill breast of bird and secure with skewers or sew up with coarse thread.

Serves: 4
Preparation time: 20 mins
Cooking time: 10-15 mins

Add comment

Security code


Your best fast-food restaurant is