Festive chestnut, cranberry and pine nut stuffing recipe
For a lot of people (myself included!), stuffing is one of the best bits of the main Christmas meal. When it’s good, it’s just SO good!
If you don’t feel the same way I do about stuffing, don’t worry – that’s what this festive stuffing recipe is for! It’s a sure winner, with festive ingredients like cranberries and chestnuts mixed in to make it suitably Christmassy, so that it compliments your turkey.
One admission for this recipe – it’s definitely not vegetarian, as it uses sausage meat as part of its base. I grew up eating vegetarian stuffing; it’s great stuff, so I’ll make sure I add a stuffing recipe for the vegetarians to the Gousto blog at some point in the future!
- 100g dried cranberries
- 1 small onion
- 50g butter
- 2 garlic cloves, chopped
- 450g sausage meat
- 140g breadcrumbs (white or brown)
- ½ tsp chopped fresh thyme leaves
- 140g peeled, cooked and chopped chestnuts
- 30g pine nuts, roughly chopped
- 1 egg, lightly beaten
- Fry the onion gently in the butter for a few minutes or until softened, then add the garlic and fry for another minute or so.
- Allow to cool slightly, combine all the remaining ingredients together with the onion and garlic, adding enough egg to bind everything together. Use your hands to mix everything thoroughly.
- Bake the stuffing – either inside the cavity of a turkey or roll the stuffing into 4cm wide balls and add them to the baking tray alongside your turkey when the turkey is nearly cooked, so they cook in the fat drippings for about 40 minutes.