Chestnut stuffing

It ain’t Christmas unless this is on the table.  If I could just think of a way to fashion it into the shape of a turkey we wouldn’t have to serve anything else.

  • 50g butter
  • 700g cooked and peeled chestnuts
  • 120g good quality pork sausagemeat
  • 120g gammon, cut into small chunks
  • 1 tablespoon of brandy (but I reckon you should put in a LOT more than this)
  • 2 tablespoons plain flour
  • 500mls hot stock – chicken or vegetable
  • Ground black pepper to taste

Melt the butter in a big frying pan and sauté the sausagemeat and the gammon, breaking up the sausagemeat into small chunks.  Remove from the pan, leaving all the buttery juices behind.  Add the chestnuts and cook them over a medium heat until they catch a bit at the edges.  Break them up a bit with a spoon so some are whole and some are in pieces.  Add more butter if necessary. Remove the chestnuts from the pan and keep them on one side with the cooked sausagemeat and gammon.  Add the flour to the butter in the pan and make a roux, adding more butter if necessary.  Cook for a couple of minutes, then pour in the brandy, then the hot chicken stock, and cook until the sauce is quite thick.  Add the chestnuts, sausage and gammon back into the pan and stir until everything is combined. Season with black pepper (it won’t need much salt, if any, because of the gammon and sausage).  Put into an ovenproof dish and bake in the oven with the roast, for about half an hour.

(This recipe was taken from a Woolworths cookery book bought in the 1960s by Auntie Christine, and kidnapped by my mum Ann, never to be returned!)

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