Chestnut Staffing

Preparation info

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Instead of fresh chestnuts you can use 675 g (1½ lb) dried chestnuts soaked overnight in cold water and then simmered in stock or milk, following the recipe as if they were freshly peeled chestnuts. Otherwise use a 425-g (15-oz) can unsweetened chestnut purée and omit the initial stages of peeling, cooking and sieving the chestnuts.

Ingredients

  • 900 g/2 lb fresh chestnuts
  • milk or stock (see method)
  • 100 g/4 oz fresh white breadcrumbs
  • grated rind of ½ lemon
  • 1 egg
  • 50 g/2 oz melted butter
  • 2 tablespoons milk
  • salt and freshly milled pepper

    Method

    Slit the skins on the flat side of the chestnuts. Place in boiling water and simmer for 10 minutes. Drain and remove the outer skins. Replace the chestnuts in the boiling water and simmer for 10 minutes. Drain and remove the inner skins. Replace the chestnuts in the pan and cover with milk or stock. Simmer for 20 minutes until tender. Drain the nuts and rub through a coarse sieve to make a purée.

    Put the chestnut purée in a basin and add the breadcrumbs, grated lemon rind, mixed egg, melted butter, milk and seasoning. Mix all the ingredients well to blend.

    Sufficient for the body of a 4.5- to 5.5-kg (10- to 12-lb) oven-ready turkey