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Hot spiced chestnuts and prunes
Preparation info
- To Serve
Six
- Difficulty
Easy
Appears in
Published 1978
As an accompaniment to Christmas roast turkey, this traditional spicy combination of two well-known stuffing ingredients for Christmas birds is well worth reviving.
Ingredients
Method
Soak the prunes in water overnight. Slit the chestnuts on the flat side with a sharp vegetable knife. Drop them into a pan of boiling water, boil 5 minutes and then remove a few at a time and shell and skin them - a job best shared with someone else if at all possible as it is very tedious. Now put them back into a saucepan with the chicken stock and let them simmer until tender, for 30 minutes