Chestnut Stuffing with Leeks & Apples

Chestnut Stuffing with Leeks & Apples

Serves 4
Cooks in
Preparation Time
Moderate

Ingredients

Ingredients

150g cubed white sandwich bread, crusts removed
4 tbsp unsalted butter
200g sliced leeks
1 stick of celery, chopped
1 tsp chopped thyme leaves
250g field fare Bramley apple slices (defrosted & chopped)
½ tsp kosher salt
freshly ground black pepper
250g field fare frozen chestnuts
(Simmer frozen chestnuts until tender in salted water & coarsely chop)
235g double cream
50g parsley

Ingredients150g cubed white sandwich bread, crusts removed4 tbsp unsalted butter200g sliced leeks1 stick of celery, chopped1 tsp chopped thyme leaves250g field fare Bramley apple slices (defrosted & chopped)½ tsp kosher saltfreshly ground black pepper 250g field fare frozen chestnuts(Simmer frozen chestnuts until tender in salted water & coarsely chop)235g double cream50g parsley

Instructions

Preheat the oven to 200°C/400°F/Gas 6 Lay the cubed bread out on a baking sheet & bake for about 8-10 minutes, or until mostly dried. As an alternative, you can also leave the bread out at room temperature for 24 hours to let it dry. Transfer to a mixing bowl & set aside.

Raise the oven temperature to 220°C/fan 200°C/Gas 7. Melt the butter in a saucepan over medium heat. Add the leeks & celery. Cover & cook, stirring occasionally for about 8 minutes, or until the leeks are tender. Add in the thyme leaves, apple, salt & pepper. Cook, covered, for an additional 5 minutes.

Add the leek mixture to the mixing bowl with the bread. Stir in the chestnuts, cream & parsley. Check for seasoning
and add a bit more salt & pepper, as desired. Transfer the stuffing to a buttered casserole dish & bake for 20 minutes, or until heated through & the top is golden brown (For a larger batch, increase the cooking time to 30 minutes).

Many thanks to www.theparsleythief.com for this recipe

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