A nod to the traditional 16th century figgy pudding, this chestnut stuffing recipe combines the sweetness of figs with the salty, savoury flavour of sausagemeat.
Serving notes: Makes enough stuffing for the turkey, plus 12-15 stuffing balls
Advertisement - Continue Reading Below
Yields:
15
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Cal/Serv:
137
Ingredients
40 g (1 1/2oz) butter
1 medium onion, finely chopped
2 celery sticks, diced
450 g (1lb) good-quality pork sausagemeat
150 g (5oz) fresh breadcrumbs
1 tsp. fennel seeds
200 g (7oz) dried figs, roughly chopped
200 g pack whole chestnuts, such as Merchant Gourmet, roughly chopped
1/2 tbsp thyme leaves - about 1 large sprig
3 Tbsp. brandy, optional
Finely grated zest of 1 lemon
1 large egg, beaten
6-8 rashers streaky bacon
15 small bay leaves, halved if large
Olive oil for drizzling
Directions
Step 1
Preheat oven to 200ºC (180ºC fan) mark 6. Melt the butter in a frying pan and gently fry the onion and celery for 10min until soft. Cool in a bowl.
Step 2
Add the remaining ingredients except bacon, bay and oil. Mix well and season. Set aside half the stuffing for the turkey.
Step 3
Divide the remaining stuffing mixture into 12-15 pieces and roll each into the size of a large walnut. Stretch each rasher with the back of a cook's knife, then cut in half widthways and wrap each half around a stuffing ball, putting a bay leaf in each (tell your guests not to eat the leaves). Put seam-side down on a lipped baking sheet.
Step 4
Drizzle with a little olive oil, cover with foil and cook in the oven for 30min, removing the foil after 15min to brown.
Per Serving:
Calories: 137
Total carbs: 12 g
Sugars: 5 g
Total fat: 8 g
Saturated fat: 3 g
Our ultimate stuffing recipes to complete any festive menu this Christmas
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
