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Chestnut Stuffing ©

December 29, 2016







This is a family favourite! It is delicious and adds lots of flavour and moisture to your Turkey! It has even been said, “Forget the Turkey, we just want the Stuffing” !!!!!!

This will be the final recipe for the year! Thank you all so much for following, I can see you all out there, not by name, but by country, 70 now and by  all your “Likes.”

HAPPY NEW YEAR! Good health, prosperity and love.

Especially for: H.& J. & I.



Chestnut Stuffing ©





Preparation Time: 1/2 hour



10 Persons





500 g peeled vacuum packed chestnuts

1/2 kilo mincemeat (beef)

2 large onions finely diced

1 tbs tomato purée

1 stick of cinnamon

1 tbs roasted pine nuts

1 tbs sultanas

1 tbs raisins

4 dried apricots diced

1 tbs dried cranberries

4 dates, stone removed!

1 ‘Granny Smith’ apple peeled and cubed

1 grated carrot

1 stick of celery

Small bunch fennel

2 tbs brandy

1 tbs butter

2 tbs olive oil

Chopped liver from the Turkey

A sprig of parsley for the garnish



  1. Assemble all your ingredients. Roast pine nuts briefly in small frying pan.
  2. Place finely diced onion in a large saucepan together with finely diced turkey liver together with butter and olive oil. Sauté until onion is transparent and liver is cooked.
  3. Add mince meat and seal well until all redness has gone.
  4. Add brandy and cook for 3 minutes for alcohol to evaporate.
  5. Add the rest of your ingredients, except for the chestnuts. Add 2 cups of water.
  6. Simmer over a medium heat until nearly all the water has been absorbed. 15-20 minutes.
  7. Finally add chestnuts. Mix very briefly, so as to keep chestnuts whole. When reheating add a little stock to keep stuffing moist.
  8. Use to stuff neck and cavity of Turkey.


This stuffing is so good, that I use the minimum to stuff Turkey and heat through the rest and serve it as it is.


Chestnut Stuffing ©

Fry finely diced onions and chopped Turkey liver in butter and oil until onion is transparent and liver is cooked. Add mince meat  and stir until sealed and no redness shows. Add the above ingredients.

Chestnut Stuffing ©

Briefly roast pine nuts and assemble the rest of your dried fruits. Remove stones from dates.

Chestnut Stuffing ©

Vacuumed packed, ready peeled chestnuts are the best otherwise peeling them is a longish job…… Add these  in the last 5 minutes of cooking time.

If there is no alternative, score  the unpeeled chestnuts with a sharp knife three times and boil for half an hour, then peel. This a fiddly job and not always satisfactory, as some times the chestnuts are bad, or they break up into small pieces and you are left with half of what you started out with!


Chestnut Stuffing ©

Add 2 cups of water and cook over a medium heat with the lid on until all the water is absorbed.

Chestnut Stuffing ©

Final result!










One Comment leave one →
  1. December 14, 2017 8:29 pm

    Reblogged this on What's Cooking In Jane's Kitchen.


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