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Pork Chestnut and Peach Stuffing

Submitted by Yummy 11 June 2009

Serve hot with Christmas or Festive Dinner, or as a cold accompaniment with cold cuts of pork, Turkey or Chicken.



1lb (400g) Toulouse sausages,8 oz (200g) chestnuts cooked peeled and roughly chopped,4oz (110g) dried peached roughly chopped,1 medium onion roughly chopped,1oz butter,2 heaped tbsps roughly chopped flat leaf parsley,grated zest of 2 lemons,2 level teaspoons fennel seeds,1 tbsp brandy,veg oil for greasing,salt black pepper to season.


Saute the onion in the butter in a small frying pan over a low heat for 20 mins until soft and translucent.
Next, split the sausages lengthways and remove the meat from the casing. Put the meat in a medium bowl, beat well with a wooden spoon to break it up. Add the remaining ingredients and season. When the onion is ready cool slightly before adding to the stuffing and mix everything together.
Use either to stuff the Turkey or, if serving as an accompaniment, transfer the ingredients to a lightly greased medium sized roasting rin or gratin dish.
Cover with foil and cook in a preheated oven (as mark 5 . 375F, 190 C, for 45 mins. Then uncover and cook for a further 10 mins until a rich golden brown.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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