Chestnut, fennel and sultana stuffing with sage and thyme recipe

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  • Serves 6-8
  • 15 mins to prepare and 50 mins to cook
  • 274 calories / serving
  • Healthy
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chestnut, fennel and sultana stuffing with sage and thyme HERO

With sweet sultanas, fresh sage and thyme and fragrant fennel, this delicious stuffing is packed with flavour for the perfect accompaniment to your Christmas roast. 

Preheat the oven to gas 4, 180°C, fan 160°C.

Melt the butter in a large frying pan. Add the chopped onions, fennel, sage and thyme, and season well. Fry on a medium heat for 15 minutes or until the vegetables are softened and turning golden.

Put the bread cubes in a large mixing bowl, then add the cooked onion and fennel mixture, soaked sultanas (discarding the water) and chopped cooked chestnuts. Mix well to combine. pour the beaten eggs and stock into the vegetable mixture, stir until everything comes together, then season well.

Transfer the stuffing mixture into a large baking dish, spreading it out so it forms an even layer, then cover with foil. Cook in the oven for 30 minutes, then remove the foil and cook for a further 10 minutes, until the topping becomes golden.

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  • Ingredients

  • 125g (4oz) butter
  • 2 large red onions, chopped
  • 4 fennel bulbs, cores removed and chopped
  • 1/2 x 30g pack sage
  • 1/2 x 30g pack thyme
  • 250g (8oz) sourdough or crusty bread, cubed
  • 3 tbsp sultanas, soaked in boiling water for 10 mins
  • 100g (3½oz) vacuum-packed cooked chestnuts, roughly chopped
  • 2 eggs, beaten
  • 250ml (8fl oz) vegetable stock
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  • Energy 1141kj 274kcal 14%
  • Fat 15.5g 22%
  • Saturates 8.4g 42%
  • Sugars 8.4g 9%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 27g Protein 6.5g Fibre 7.6g

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