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Tender chestnuts, herbs, and golden bread bake into a festive side dish made for the Christmas table.
Ingredients
300 g cooked and peeled chestnuts, roughly chopped
A handful of fresh cranberries, for garnish
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Method
1
Heat the oven to 190°C.
2
Grease a 2-litre baking dish with a little butter.
3
Melt the butter in a large frying pan over medium heat.
4
Cook the onion and celery for 6–8 minutes until softened.
5
Stir in the sage and parsley.
6
Place the bread cubes and chopped chestnuts in a large bowl.
7
Add the cooked onion mixture to the bowl.
8
Season with the salt and black pepper.
9
Pour in the stock.
10
Add the beaten egg.
11
Mix until the bread is evenly moistened.
12
Transfer the mixture to the prepared baking dish.
13
Cover the dish with foil.
14
Bake for 25 minutes.
15
Remove the foil.
16
Bake for 10–15 minutes until the top is golden.
17
Rest the stuffing for 5 minutes.
18
Garnish with parsley leaves and fresh cranberries before serving.
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