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Italian sausage & chestnut stuffing


Serves: 8-12
timePrep time: 55 mins
timeTotal time:
Italian sausage & chestnut stuffing
Recipe photograph by Maja Smend

Italian sausage & chestnut stuffing

Stuffing freezes well, so is a smart thing to prep ahead. Either shape into individual portions or use to stuff the neck end of your turkey

Serves: 8-12
timePrep time: 55 mins
timeTotal time:

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Nutritional information (per serving)
Calories
393Kcal
Fat
27gr
Saturates
11gr
Carbs
14gr
Sugars
4gr
Fibre
3gr
Protein
20gr
Salt
2gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 25g dried porcini mushrooms
  • 30g butter
  • 100g pancetta, finely chopped, plus up to 150g thinly sliced pancetta if wrapping individual portions
  • 1 large onion, finely chopped
  • 1 tsp fennel seeds, lightly crushed
  • the liver from the turkey giblets, or 150g chicken livers, finely chopped (optional)
  • 500g meaty pork sausages, skins removed
  • 1 x 180g pack cooked, peeled chestnuts, coarsely chopped
  • 25g fresh white breadcrumbs
  • 1 tbsp chopped fresh sage, plus extra leaves to garnish (optional)
  • 1 tbsp finely chopped rosemary
  • 2 tbsp chopped flat-leaf parsley
  • ½ tsp freshly grated nutmeg

Step by step

Get ahead
Freeze in a suitable container, then thaw overnight in the fridge.
  1. Put the porcini mushrooms into a small heatproof bowl and cover with 150ml boiling water. Keep submerged under a saucer or small bowl and set aside to soak for 20 minutes.
  2. Meanwhile, melt the butter in a medium-size frying pan. Add the chopped pancetta and fry over a medium heat for 2-3 minutes until lightly golden. Add the onion and fennel seeds and fry for another 8-10 minutes until the onion is soft and lightly golden.
  3. Drain the porcini (reserve and freeze the soaking liquid to use for gravy if you wish) and coarsely chop. Add them to the frying pan with the liver, if using, and cook for another minute. Tip into a bowl and let cool completely.
  4. Add the skinned sausages, chestnuts, breadcrumbs, herbs, nutmeg and some salt and plenty of freshly ground black pepper. Mix together well. If making individual portions, shape into about 24 ‘barrels’, wrapping each one in a slice of pancetta. Freeze in a suitable container.
  5. Roast the defrosted stuffing barrels on a greased baking tray for 20-25 minutes at 200°C, fan 180°C, gas 6. Garnish with crispy sage leaves if you wish.

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