Chestnut stuffing for roast turkey (Mrs Beeton's)

A very traditional stuffing to serve with the Christmas turkey which would go as well with the roast Christmas chicken.

I would be inclined to serve it as a side-dish, not as actual stuffing for the bird.

Chestnut stuffing for roast turkey (Mrs Beeton's)

A plate of sweet chestnuts
Servings:	Serves 8
Calories per serving:	184
Ready in:	45 minutes
Prep. time:	15 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	17th January 2013

Best recipe review A nice dip 4.5/5 Well, dip, tapa, starter, accompaniment. Klapaucius

This is what they look like. Don't buy them, just pick them up from under the tree

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 900 g (2 lb) whole raw chestnuts
• 284 ml (1/2 pint) vegetable stock
• 25 g (1 oz) butter
• A 'good pinch' of sugar
• Salt and pepper

Mise en place

• Oven temperature: 200° C (400° F - gas 6), [fan oven 80° C & reduce cooking time by 10 mins per hour]

Method

1. Slit the chestnuts
2. Roast then in the oven for about 20 minutes
3. Allow to cool a little
4. Remove both the outer and inner skins, put the chestnuts into a stewpan, add the stock (no more than will barely cover them) and simmer them until they become tender
5. Rub through a fine sieve or use a potato ricer or potato masher.
6. Add the butter, salt and pepper and use as required.

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