Recipe: Chestnut and Apple Stuffing

Chestnut and Apple Stuffing
rec.food.cooking/Rich Byrnes

You will have to cook your chestnuts first. Pierce the outer skin and boil or steam for 20 mins. The skins will then peel off reasonably easily...this can be a labour of love!! Add peeled chestnuts to boiling water and cook until tender. Those of you who are less adventurous might want to look for canned whole chestnuts or chestnut puree, usually imported from France.

1/2 lb tin of natural chestnuts; or
1/2 lb chestnut puree; or
1/2 lb peeled fresh chestnuts
3/4 lb pork sausage meat
1/2 lb cored cooking apples; peeled and finely chopped
1 beaten egg
1 generous pinch of sage
1 salt and pepper; to taste

Mash chestnuts almost to a pulp (fresh chestnuts may need grinding or chopping in a processor). Combine with the rest of the ingredients (except the egg) and mix thoroughly. Mix in the beaten egg to bind everything together. Makes enough to stuff a 10 lb turkey. Also delicious rolled into one inch balls and baked for 30 minutes just before serving.