Special Chestnut and Parsnip Stuffing for Turkey or Goose

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking for Christmas

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.


  • ¾ oz (20 g) packet of dried mushrooms
  • ¼ pint (150 ml) hot water
  • -inch (4 cm) piece of fresh ginger
  • 4 garlic cloves
  • 2 oz (50 g) dried apricots
  • 12 oz (375 g) parsnips
  • 2 oz (50 g) butter
  • 1 tablespoon (15 ml spoon) olive oil
  • 15 oz (475 g) can of whole peeled chestnuts
  • 2 oz (50 g) walnuts, chopped roughly
  • salt, black pepper


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 almost soft. Add the ginger and the garlic and stir for a minute. Increase the heat to high, add the chopped apricots and the mushrooms and their soaking liquid and allow to bubble, without stirring, for about 2 minutes until the liquid has been almost completely absorbed. Turn into a mixing bowl. Drain the chestnuts and cut them up roughly. Add them to the stuffing mixture, with the chopped walnuts, and mix gently together with a wooden spoon, seasoning generously with salt and a little black pepper.