Partridges Stuffed with Chestnuts

Preparation info
  • Serve


    per head
    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

Chestnuts always remind me of partridges; they have the same appealing shape and smallness. I tend to buy mine ready-peeled but, if you have a chestnut tree and children, the fresh ones will repay the extra effort.


  • ¼ cup (½ stick) butter
  • 2 shallots, chopped (if unavailable, use


Heat the butter in a frying pan and soften the shallots in the butter. Cut the livers in half, add them, and cook a little longer. Add the chestnuts and cook gently for about 5 minutes. Remove to a bowl and pour the milk over them; let stand and infuse for 30 minutes.

Preheat the oven to 425°F