My family have been making this for years. It's a Jocelyn Dimbleby recipe with a much fruitier flavour than the standard sausagemeat stuffings. It's also vegetarian and I have, on occasion, baked it in pastry with a splash of wine to provide extra moisture and served it as a vegetarian equivalent to turkey.
1. Soak the mushrooms in 150ml hot water for 2 hours 2. Fry the parsnips in the butter until soft. 3. Add the ginger and garlic and continue frying for 1 minute. 4. Increase the heat and add the apricots, mushrooms and the mushroom soaking liquid. Bubble for 2 minutes. 5. Remove from the heat and add the chestnuts and walnuts. 6. Season to taste, stir in the egg if using and allow to cool.
It's now ready for stuffing turkeys or baking separately.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Chestnut and Parsnip Stuffing
Date: 2012-08-10 09:31 am (UTC)20g dried mushrooms
4cm ginger, chopped
4 garlic cloves, chopped
50g butter
15ml olive oil
375g parsnips, chopped
50g ready-to-eat apricots, chopped
450g chestnuts, chopped
50g walnuts, chopped
1 egg, beaten (optional)
salt and pepper
1. Soak the mushrooms in 150ml hot water for 2 hours
2. Fry the parsnips in the butter until soft.
3. Add the ginger and garlic and continue frying for 1 minute.
4. Increase the heat and add the apricots, mushrooms and the mushroom soaking liquid. Bubble for 2 minutes.
5. Remove from the heat and add the chestnuts and walnuts.
6. Season to taste, stir in the egg if using and allow to cool.
It's now ready for stuffing turkeys or baking separately.