Christmas has finally arrived and for many people this means cooking a roast dinner for family and friends. The traditional festive feast sees Britons sitting down to Christmas turkey, Brussell sprouts, bread sauce, roast potatoes, pigs in blankets and more. However, a key component of the dinner is often the stuffing. It’s a traditional part of the meal – but how do you make it from scratch?
Allan Pickett, Executive Chef at Swan, Shakespeare’s Globe shared his best recipe for chestnut and thyme stuffing with Express.co.uk and it’s easier than you first thought.
Here’s how to do it:
Ingredients:
500g of the best quality sausage meat you can lay your hands on.
2 slices of bread
1 bunch thyme picked & chopped
200g peeled chestnuts (roughly chopped)
2 large onions finely diced
50ml of vegetable oil to cook onions
Malden Sea salt 10g
4 medium sized eggs
100g of chopped dried apple pieces
Method:
Finely chop the onions & sweat with the oil in a pan with a tight fitting lid, add in the chopped thyme leaves half way through cooking.
Once softened, place onto a tray and leave to cool.
Soak the bread in water, then squeeze out the excess water and then place all of the ingredients in a bowl mix evenly by hand.
Then roll into 50g balls and place on a baking tray and cook this way, as they will be crispy on the outside and soft and juicy in the middle.