Here are the complete recipe for fig and chestnut stuffing.
INGREDIENTS
- 100g butter
-1 red onion, diced
-100g button mushrooms, diced
-1 tsp fresh thyme leaves
-200g chestnuts, cooked and peeled
-100g dried figs, chopped
-250ml vegetable stock
-100g fresh breadcrumbs
-100g butter
-Salt and black pepper
METHODS
-Preheat the oven to 180°C/gas mark 4. Heat a frying pan over a medium heat with 25g of the butter and sweat down the onion and mushrooms with the thyme until softened but not coloured. Season with salt and pepper. Add the chestnuts and figs, cook for a further 5 minutes then add the stock and bring to the boil.
-Melt the remaining butter and mix through the breadcrumbs in a large bowl. Add the chestnut mixture to the breadcrumbs and mix well. Grease a baking dish with butter and press in the mixture – the mixture should be about 2cm deep, use a 20 x 30cm dish. Bake for 45 minutes, until the top is lovely and crispy.
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