Chestnut & Sage Stuffing Recipe
Our Head Development Chef, Mike House, recommends preparing your stuffing in advance and freezing, helping save time at your most hectic times in the kitchen. The chestnuts and sage in Mike’s recipe give this stuffing a fantastically festive flavour.
Cooking & Prep Time:
Produces approximately 420g.
- Sweat the onions in butter until soft, add the sage and chopped chestnuts. Spread evenly on to a tray and cool.
- Once cold, mix with the seasoning and sausage meat. This can be rolled in to balls and baked.
- I recommend preparing the stuffing in advance and freezing. The best way is to place the mix on greaseproof paper and wrap in to a long, sausage-shaped roll. Steam the roll, then cool and freeze. When your busy festive season arrives, you will not have to worry about making the stuffing.