Delia Smith Chestnut Stuffing Recipe is made with chestnuts, sausage meat, breadcrumbs, onion and fresh herbs. The chestnuts give the stuffing a slightly sweet, nutty flavour, while the sausage meat keeps it moist and rich.
Ingredients
- 225g cooked chestnuts, roughly chopped
- 450g pork sausage meat
- 1 medium onion, finely chopped
- 100g fresh white breadcrumbs
- 25g butter
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 egg, beaten
- Salt and black pepper
How to Make Delia Smith Chestnut Stuffing Recipe
Step 1
Melt the butter in a frying pan over a medium heat. Add the onion and cook for 8–10 minutes until soft. Add the sage, parsley and thyme, cook for another minute, then take the pan off the heat.
Leave the onion mixture to cool for a few minutes.
Step 2
Put the sausage meat, chopped chestnuts, breadcrumbs, onion mixture and beaten egg into a large bowl. Season with salt and black pepper.
Mix everything together until evenly combined. Don’t crush the chestnuts completely; small pieces give the stuffing a better texture.
Step 3
Heat the oven to 190°C, 170°C fan, Gas Mark 5.
Butter a baking dish and spread the stuffing into it. Bake for 35–45 minutes, until the top is browned and the middle is cooked through.
If you want a more browned top, leave the dish uncovered for the whole cooking time.
What to Serve With Delia Smith Chestnut Stuffing Recipe
Serve the stuffing with roast turkey, chicken or pork. It also goes well with roast potatoes, Brussels sprouts, carrots, parsnips and plenty of gravy.
For Christmas dinner, cranberry sauce adds a little sweetness that works particularly well with the chestnuts and sage.
Delia Smith Chestnut Stuffing Recipe Nutrition Information
Approximate nutrition per serving, based on 8 servings:
- Calories: 320 kcal
- Protein: 14g
- Carbohydrates: 22g
- Fat: 19g
- Saturated fat: 7g
- Fibre: 3g
- Sugar: 3g
- Sodium: 600mg
Nutrition will vary depending on the sausage meat, breadcrumbs and other ingredients used.
FAQs
Can I make chestnut stuffing ahead of time?
Yes. Prepare the stuffing up to a day ahead, cover it and keep it in the refrigerator. Bake it when you’re ready to serve it.
Can I use ready-cooked chestnuts?
Yes. Vacuum-packed or jarred cooked chestnuts are fine. Chop them roughly before adding them to the stuffing mixture.
Can I make the stuffing without sausage meat?
Yes. You can leave out the sausage meat and increase the breadcrumbs and chestnuts. Add enough butter or stock to keep the mixture moist.
Can I freeze chestnut stuffing?
Yes. Freeze it either before baking or after cooking. If frozen after cooking, cool it completely first, wrap it well and thaw it in the refrigerator before reheating.
Is it better to cook stuffing separately?
Yes, particularly if you want a browned top and even cooking. Baking it in a separate dish also makes it easier to control the texture.