Recipe Details
Title | My favourite stuffing |
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Author | Hugh Fearnley-Whittingstall | |
Portions | 6 | |
Created | 16th February 2015 09:47 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 290.00 Grams
Recipe Ingredients
Ingredient | Quantity | Allergen Warnings |
---|---|---|
Nuts, chestnuts | 500 Gram | ![]() |
Celery | 1 Bulb/Head | ![]() |
Onions, raw | 1 Small | |
Butter, unsalted | 250 Gram | ![]() |
Parsley, raw | 1 Tablespoon | |
Egg, chicken, free range, whole, raw | 1 Medium | ![]() |
Salt, table | 1 Pinch | |
Pepper, black | 1 Pinch | |
Turkey, liver, raw | 500 Gram | |
Breadcrumbs | 50 Gram | ![]() |
Plums, dried (prunes), uncooked | 250 Gram | ![]() |
Special Dietary Requirements Suitability
None! |
Allergen Warnings
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Nutritional Information (Per Portion)
Nutrition | %GDA | Range |
---|---|---|
Energy Kcal | 783 | ![]() |
Protein | 40.68% | ![]() |
Other Carbohydrate | 26.24% | ![]() |
Sugar | 25.29% | ![]() |
Fat Saturated | 133.83% | ![]() |
Fat Unsaturated | 40.04% | ![]() |
Fiber | 27.83% | ![]() |
Sodium | 5.91% | ![]() |
Salt | 6.39% | ![]() |
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Recipe Method
1. Preheat the oven to 180C/350F/Gas Mark 4. 2. Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes). 3. Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than pu