Justine Chestnut + Sausage Stuffing

• porsjoner: 10-12

Ingredienser

Thanksgiving 2024 for 12 people, did 1/3 amount used about 4 large celery sticks, got jar of chestnuts from 4th Village and left out the egg and extra stock. Put it in 2 small round oven proof bowls

Enough to fill 10-12lb turkey

11/4 lb/680g Chestnuts peeled or can or vacuum pack

1 pint stock/275ml (Beef or Chicken)

1 celery stalk chopped

½ teasp salt

¼ teasp pepper

2 tbps Butter

1 large onion finely chopped

8oz/225g pork sausage meat

3oz fresh white breadcrumbs

2 eggs lightly beaten

Fremgangsmåte

1. Put chestnuts, stock, celery, salt and pepper in a med size saucepan heat. Simmer for about 1hr or until the chestnuts are tender and absorbed all the stock.

2. Transfer the chestnuts and celery to a medium size mixing bowl and cool. Crumble the chestnuts into small pieces or mash through a coarse strainer.

3. In a small saucepan melt the butter, add the onion and sausage meat and cook for 8 mins until the sausage meat is not pink.

4. Allow to cool, add breadcrumbs and eggs to the chestnuts along with onion/sausage meat and mix well with a spoon.

5. Use the stuffing as required. Stuff the turkey or cook in loaf tins,cov foil for 1 hour at 200 C

t is cooked when the loaf leaves the sides of the tin. Remove foil to brown top

*How to prepare Chestnuts

Oven 190C

Spread the gashed chestnuts on a baking sheet and place on middle shelf oven.

Roast the chestnuts for 15-25 minutes (depending on their freshness)

You may wish to turn them over after 5-10 minutes for a more evenly roasted chestnut.

They are done when tender throughout.

Take them off the baking sheet and put them in a paper bag or wrap them in a towel

This will help to steam them a bit, causing the skin to separate more easily leave for 10 mins

They will peel more easily while still warm so return to oven if necessary

Or

"With a sharp knife, peel a 1/8th inch strip of shell off one side of each, set chestnuts in a saucepan of cold water, bring to the boil and boil 1 min, remove from heat. Then three at a time, dip the chestnuts out of the water and peel off shells and inner skins." This is from Julia Child's'

Cooking."

I've done this a number of times and it's difficult, but worth it. You have to be patient when peeling off the inner skin.