French Chestnut and Apple Stuffing
recipe
French Chestnut and Apple Stuffing
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Serve this dressing as a great accompaniment for turkey.
Ingredients
- 450g eating apples, peeled and cored
- 900g tinned, whole unsweetened chestnuts, roughly mashed
- 175g salted or fresh belly of pork, cut into small dice
- 2 shallots, finely chopped
- handful parsley, finely chopped
- 1 egg
Directions
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- Gently stew the apples, covered, in tbsp water until reduced to a pulp.
- Add to the roughly mashed chestnuts, pork, shallots and parsley and bind with the egg.
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