Recipe Details
| Title | My favourite stuffing |
|
| Author | Hugh Fearnley-Whittingstall | |
| Portions | 6 | |
| Created | 16th February 2015 09:47 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 290.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Nuts, chestnuts | 500 Gram |  |
| Celery | 1 Bulb/Head |  |
| Onions, raw | 1 Small | |
| Butter, unsalted | 250 Gram |  |
| Parsley, raw | 1 Tablespoon | |
| Egg, chicken, free range, whole, raw | 1 Medium |  |
| Salt, table | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Turkey, liver, raw | 500 Gram | |
| Breadcrumbs | 50 Gram |  |
| Plums, dried (prunes), uncooked | 250 Gram |  |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 783 |  |
| Protein | 40.68% | |
| Other Carbohydrate | 26.24% | |
| Sugar | 25.29% | |
| Fat Saturated | 133.83% | |
| Fat Unsaturated | 40.04% | |
| Fiber | 27.83% | |
| Sodium | 5.91% | |
| Salt | 6.39% | |
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Recipe Method
1. Preheat the oven to 180C/350F/Gas Mark 4. 2. Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes). 3. Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than pu