Chestnut and date stuffing
Serves 12 | prep 20 mins | total time
- 250g pitted dates, chopped
- 250ml freshly squeezed orange juice
- 40g butter, plus extra for greasing
- 3 celery stalks, finely chopped
- 1 large red onion, finely chopped
- 350g cooked chestnuts, chopped
- 1 Granny Smith apple, peeled and finely diced
- 350g fresh white breadcrumbs
- 1 tbsp dried sage
- 3 tbsp fresh parsley, finely chopped
- 1 large egg, beaten
- 100ml double cream
Assemble up to a few hours ahead, cover and chill. Bring back to room temperature before cooking.
- Preheat the oven to 180°C, fan 160°C, gas 4.
- In a medium saucepan, cook the chopped dates and orange juice on a medium heat until the liquid has been evaporated. Transfer to a large mixing bowl to cool slightly.
- In a small frying pan, melt the butter, then soften the celery and onion for 10 minutes over a medium heat – do not brown.
- Crumble the chestnuts into the bowl with the cooked dates.
- Add the celery and onion, chopped apple, breadcrumbs, sage, parsley, beaten egg and cream. Season well and mix to combine.
- Butter a shallow 1.5-litre gratin dish and add the stuffing, cover with kitchen foil and bake for 15 minutes. Remove the foil and cook for a further 15 minutes until golden brown.