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Apple, Chestnut & Thyme Stuffing – a Perfect Partner for your Thanksgiving Turkey

It’s feeling more like Winter with the first slushy snow, briefly appearing on Saturday in London. Simon, my co-blogger, is busy gearing up for Thanksgiving in USA and I thought I would share my stuffing recipe, a family favourite I make as an accompaniment to roast turkey.

Ingredients (14- 16 portions)

Ingredients

Ingredients

  • 250g (8.8 oz) pork or chicken sausage meat
  • 1 eating apple, cored & chopped (I use Coxes)
  • 75g (2.6 oz) chestnuts, cooked,vacuum packed, & chopped
  • 50g (1.8 oz) brown breadcrumbs
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, peeled & finely chopped
  • 1 dessertspoon of fresh thyme, washed & leaves removed
  • 5 fresh sage leaves, washed & finely chopped
  • 1 tablespoon of fresh flat leaf parsley, washed, leaves removed & finely chopped
  • 1/4 teaspoon nutmeg

    Onions sweated

    Onions sweated

  • 1 large egg
  • grated zest of 1 unwaxed lemon
  • 2 teaspoons of lemon juice
  • freshly ground sea salt & black pepper

MethodΒ  Β  Heat the oven to 200 degrees C (400 F)

Veggies, apples, chestnuts & herbs combined

Veggies, apples, chestnuts & herbs combined

  • Heat the oil in a frying pan and sweat the onions for 5 minutes on a low/medium heat until soft, but no browning
  • Add the chopped garlic, cook for 2 minutes and remove from the stove
  • Add the remaining ingredients, season with 20 grinds of black pepper and 10 grinds of sea salt and mix well

 

  • Stuffing ready for baking

    Stuffing ready for baking

    Put in an ovenproof dish and bake for 30 minutes, until slightly brown on top

Cut into portions and serve with roast turkey – Happy Thanksgiving.

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