Chestnut stuffing parcels

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• Julia Powers

  26 December 2008

  Julia Powers rated and commented on this recipe

  

  I made these for Christmas dinner, to serve with Gordon Ramsay's Roast Goose. What a success! The additional bonus was that there were no worries about the center not cooking all the way through. They roasted on the rack alongside the goose, so did not soak up too much fat I made some changes to work with the ingredients I had; I used a Bramley apple, and threw in 100 grams of walnuts instead of chestnuts. As it is the only herb in my garden this time of year, I also added a sprig of rosemary chopped fine; rosemary also went into the goose!

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Ingredients

• 1 large onion , chopped
• butter
• 6 pork sausages , skinned removed
• 1 apple , peeled and grated
• 2 tbsp chopped parsley
• 150g vac-packed cooked chestnuts , roughly chopped
• 100g fresh breadcrumbs
• 1 egg yolk
• 12 slices Parma ham
• 1 tbsp chopped sage , plus 6 leaves to decorate
• olive oil

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Difficulty and servings

Makes 6 cakes

Preparation and cooking times

Ready in 1 hour 10 minutes

Ingredients

• 1 large onion , chopped
• butter
• 6 pork sausages , skinned removed
• 1 apple , peeled and grated
• 2 tbsp chopped parsley
• 150g vac-packed cooked chestnuts , roughly chopped
• 100g fresh breadcrumbs
• 1 egg yolk
• 12 slices Parma ham
• 1 tbsp chopped sage , plus 6 leaves to decorate
• olive oil

Per serving

405 kcalories, protein 19.2g, carbohydrate 33.6g, fat 22.5 g, saturated fat 7.3g, fibre 2.9g, salt 2.98 g

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