Chestnut, thyme and dried cherry stuffing recipe

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  • Serves 8
  • 15 mins to prepare and 45 mins to cook
  • 296 calories / serving
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A great accompaniment to your Christmas turkey, this stuffing has it all - packed with rich chestnuts, juicy sausage meat and tangy dried cherries. 

Preheat the oven to gas 5, 190°C, fan 170°C. Melt the butter in a large frying pan set over a low to medium heat and add the onion. Cook gently, stirring often, for 10 minutes, until very soft but not coloured. Stir in the chestnuts and cherries and cook for 5 minutes more, allowing the onions to brown slightly. Remove from the heat and allow to cool.

Pierce the sausage skins with a knife and remove them. Add the sausage meat to the onion mixture with all the remaining ingredients. Season well. Using clean, wet hands, form into 16 rounds, each slightly larger than a golf ball. Space out in an oiled roasting tin and bake for 25-30 minutes, turning over halfway, until golden brown.

Alternatively, form the stuffing into 8 rounds the same size (cooking as above) and use the remaining mixture to stuff the raw turkey’s neck before roasting. Secure it in place by tucking the neck skin under the turkey and pinning it with cocktail sticks.

See more Christmas recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 25g (1oz) butter
  • 1 onion, chopped
  • 200g (7oz) cooked, peeled chestnuts (vacuum-packed or freshly cooked)
  • 100g (3 1/2oz) dried cherries
  • 475g (15oz) traditional sausages
  • 100g (3 1/2oz) fresh breadcrumbs
  • 3tsp fresh thyme leaves
  • 1 egg, lightly beaten
  • 1 lemon, finely grated zest only
  • 5ml (1tsp) olive oil
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  • Energy 1239kj 296kcal 15%
  • Fat 16g 23%
  • Saturates 6.1g 31%
  • Sugars 11g 12%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 26.5g Protein 11.2g Fibre 2.3g

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