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Rosemary and Spice Chestnut Dressing/ Stuffing

Published on December 4, 2014 | By |
    • Difficulty Level

Chestnuts can be prepared for any recipe in any of the 3 following methods:

1) Roast in the oven
Preheat the oven to 200°c/400°f.
Use a knife to slit the chestnuts to prevent bursting.
Bake in the oven for 20 minutes, shaking them occasionally.
Let cool until they can be handled.
Peel while still warm.

2) Boil in a pot of water
Place chestnuts in cold water.
Bring to a boil and let simmer for about 20 minutes.
Drain and peel while still warm.

3) Toast in a skillet on stovetop
Make a small incision on sides of each chestnut and place in a skillet over medium heat.
Cook, stirring often until toasted.
Remove from heat and peel.

Ingredients

  • 500g / 1lb fresh chestnuts
  • 3 scallions, finely chopped
  • 2 leeks, chopped, white part only
  • 250g / ½ lb pancetta (Italian-style bacon), thickly cut and chopped
  • 125g / ¼ lb feta cheese, cut into cubes
  • 2 cups chicken or vegetable broth
  • 2 tbsp butter
  • 2 tbsp honey
  • 1/8 tsp ground allspice
  • 1 fresh rosemary sprig, finely chopped
  • ½ tsp ground fennel seeds
  • 2 tbsp dried cranberries
  • 2 tbsp pine nuts
  • 1 tsp sea salt
  • freshly ground black pepper

Directions

  • 1. Roast, boil or toast the chestnuts (see below) (or use precooked peeled chestnuts)
  • 2. Preheat the oven to 180°c/350°f
  • 3. In a large ovenproof frying pan, brown the pancetta.
  • 4. Add the chopped leek and sauté on medium heat until softened.
  • 5. Add the scallions and continue to sauté until they are soft.
  • 6. Stir in the butter, honey, allspice, rosemary, cranberries, pine nuts, black pepper and fennel.
  • 7. Cook for another 2 minutes or until pine nuts are lightly toasted.
  • 8. Add the cooked and peeled chestnuts and toss to coat.
  • 9. Add half of the broth (save the rest for adding if needed during baking)
  • 10. Add the feta cheese and gently mix.
  • 11. Remove from heat.
  • 12. At this point, the mixture can be used to stuff a turkey, goose or a free-range organic chicken.
  • 13. Otherwise, if it is to be used as a side dish:
  • 14. Place the pan in the oven and cook for 30-40 minutes, stirring occasionally, until the chestnuts are tender and golden.
  • 15. Remove from the oven, sprinkle with sea salt and toss to combine.