A nod to the traditional 16th century figgy pudding, this chestnut stuffing recipe combines the sweetness of figs with the salty, savoury flavour of sausagemeat.
Serving notes: Makes enough stuffing for the turkey, plus 12-15 stuffing balls
Advertisement - Continue Reading Below
Yields:
15
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Cal/Serv:
137
Ingredients
40g
(1½oz) butter
1
medium onion, finely chopped
2
celery sticks, diced
450g
(1lb) good-quality pork sausagemeat
150g
(5oz) fresh breadcrumbs
1tsp.
fennel seeds
200g
(7oz) dried figs, roughly chopped
200g
pack whole chestnuts, such as Merchant Gourmet, roughly chopped
½ tbsp thyme leaves - about 1 large sprig
3Tbsp.
brandy, optional
Finely grated zest of 1 lemon
1 large egg, beaten
6-8 rashers streaky bacon
15
small bay leaves, halved if large
Olive oil for drizzling
Directions
Step 1
Preheat oven to 200ºC (180ºC fan) mark 6. Melt the butter in a frying pan and gently fry the onion and celery for 10min until soft. Cool in a bowl.
Step 2
Add the remaining ingredients except bacon, bay and oil. Mix well and season. Set aside half the stuffing for the turkey.
Step 3
Divide the remaining stuffing mixture into 12-15 pieces and roll each into the size of a large walnut. Stretch each rasher with the back of a cook's knife, then cut in half widthways and wrap each half around a stuffing ball, putting a bay leaf in each (tell your guests not to eat the leaves). Put seam-side down on a lipped baking sheet.
Step 4
Drizzle with a little olive oil, cover with foil and cook in the oven for 30min, removing the foil after 15min to brown.
Per Serving:
Calories: 137
Total carbs: 12 g
Sugars: 5 g
Total fat: 8 g
Saturated fat: 3 g
Our ultimate stuffing recipes you can't miss for your Christmas meal
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
