The perfect, simple stuffing for your next Sunday roast. Baked in muffin cups for extra ease with sweet hints of chestnut and heady sage.
Chestnut Stuffing DF 1
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Ingredients
- 25g salted butter
- 1 brown onion, chopped
- 1 pack Epicure Italian Chestnuts, chopped
- 400g sausages, removed from casing
- 1 large egg
- ½ teaspoon fine salt
- 2 tablespoons chopped fresh sage
- 150g fresh white breadcrumbs
The recipe Chestnut Stuffing Kitchen Mode
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1
Preheat oven to 190ºC, Gas Mark 5.
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2
Heat butter over medium in a small frying pan. Add onion with a pinch of salt and cook until softened.
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3
Tip onions into a large bowl and let cool to room temperature. Once cool add chopped chestnuts, sausages, egg, ½ teaspoon salt, sage and breadcrumbs. Mix together until well incorporated.
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4
Divide the mixture into 12 even-sized balls and press into 12 muffin cups.
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5
Pop in the oven and bake for 30-40 minutes or until sausage is cooked through and outside is nicely browned. Serve warm.