Name: Special Chestnut and Parsnip Stuffing for Turkey or Goose
Yield: Serves 8-10
Ingredients: 1½-inch (4 cm) piece of fresh ginger; 4 garlic cloves; ¼ pint (150 ml) hot water; ¾ oz (20 g) packet of dried mushrooms; 12 oz (375 g) parsnips; 2 oz (50 g) dried apricots; 2 oz (50 g) walnuts, chopped roughly; 15 oz (475 g) can of whole peeled chestnuts; 1 tablespoon (15 ml spoon) olive oil; 2 oz (50 g) butter; salt, black pepper

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

This is the least stodgy stuffing I know: sweet, aromatic, almost a dish on its own. Dried mushrooms are expensive and not strictly necessary, but they do add to the flavour.

Ingredients

¾ oz (20 g) packet of dried mushrooms
¼ pint (150

Main course
Side dish
Gluten-free
Vegetarian
Christmas
December

Method

First put the dried mushrooms in a bowl with the hot water and soak for 2 hours or so. Then peel the ginger and garlic and chop them together finely. Chop the dried apricots fairly small. Peel the parsnips and chop them into small pieces.

Melt the butter with the olive oil over a medium heat in a large frying-pan. Add the parsnips and stir them around for 8-12 minutes until they are alm

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of