Chestnut Stuffing for Turkey is a traditional British recipe for a classic stuffing or forcemeat of cooked chestnuts, sausage meat, shallots, celery and eggs moistened with cream that is typically used for turkey. The full recipe is presented here and I hope you enjoy this classic British version of: Chestnut Stuffing for Turkey.
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Typically you will need about 350g stuffing for each 1kg of turkey. The following recipe is based around 500g of chestnuts (about 30 chestnuts) and the final quantity will be sufficient for about a 4kg bird.
Ingredients:
500g chestnuts, cooked and mashed
500g sausage meat
3 shallots, minced
60g butter
3 celery sticks, chopped
2 eggs
70ml cream
salt and freshly-ground black pepper, to taste
Method:
Cook the chestnuts in water until tender, drain, peel and mash. In the meantime, melt the butter in a pan, add the minced shallots and allow to sweat gently for about 15 minutes, or until tender. Take off the heat and set aside to cool.
Combine the mashed chestnuts, sausage meat, cooked shallots (and butter), celery and eggs in a bowl. Add the cream and mix thoroughly with your hands. Season to taste with salt and freshly-ground black pepper then take off the heat and allow to cool before using to stuff your bird prior to roasting.
