|Chestnut & Sausage stuffing|
|Home ⇒ Recipes ⇒ Mains ⇒ Chestnut & Sausage stuffing|
Chestnut and sausage stuffing for turkey, sufficient for a 1.5kg turkey breast.
Very finely dice half an onion and one clove of garlic and lightly saute.
Make fresh breadcrumbs from 3 slices of soft white bread, without the crusts!
Take equal quantities of sausage meat and chestnut puree (canned or home-made) and half as much fresh breadcrumbs.
Mix in the herbs, sage and rosemary - half a tablespoonful of each.
Add the juice and zest of one lemon.
Mix well. Add one beaten egg to bind it together - use your hands at this stage, extruding it through your fingers!
Season to taste with salt and pepper.
To test the seasoning, fry a thin patty made from of a desertspoonful of stuffing. Cool, then taste. Adjust the condiments to your preference.
Stuff into a butterflied turkey breast or whole bird.
If you need more servings of cooked stuffing than will fill the meat, blend in a little olive oil to a portion and cook it seperately, covered with foil to prevent it drying out..
|⇐ Back to the index|