Fig and chestnut stuffing
by
- Side
- Easy
- 8
- 60 minutes
PT1H
Ingredients
- 100g of butter
- 1 red onion, diced
- 100g of button mushrooms , diced
- 1 tsp thyme , picked
- 200g of chestnuts , cooked and peeled
- 100g of dried figs , chopped
- 250ml of vegetable stock
- 100g of breadcrumbs
- 100g of butter
- salt
- black pepper
Method
1
Preheat the oven to 180°C/gas mark 4
2
Heat a frying pan over a medium heat with 25g of the butter and sweat down the shallots and mushrooms with the thyme until softened but not coloured. Season with salt and pepper
3
Add the chestnuts and figs, cook for a further 5 minutes then add the stock and bring to the boil
4
Melt the remaining butter and mix through the breadcrumbs in a large bowl
5
Add the chestnut mixture to the breadcrumbs and mix well
6
Grease a baking dish with butter and press in the mixture – the mixture should be about 2cm deep, I used a 20x30cm dish
7
Bake for 45 minutes, until the top is lovely and crispy
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Fig and chestnut stuffing
