Chestnut and sausage stuffing
Source of Recipe
the web
List of Ingredients
8 oz of pork sausage meat
8 oz of unsweetened chestnut puree
3 oz of walnuts chopped
4 oz ready to eat dried apricots, chopped
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
2 tbs chopped sage
4 - 5 tbsp of heavy cream
salt and pepper to taste Recipe
Combine the sausage meat and chestnut puree in a bowl, then stir in the walnuts, apricots, parley, chives and sage. Stir in enough double cream to make a firm but not dry mixture and season with salt and black pepper.
If you are planning to stuff a turkey or a goose then fill only the neck cavity. It's safer and more reliable to cook the stuffing separately either roll into small balls and placed on the baking sheet or spooned into an oven Proof dish.
Cook the separate stuffing in an oven for 30 to 40 mins at 375 F. It should be allowed a longer time if you are roasting a Bird at a lower temperature in the same oven.
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