Chestnut stuffing with dates and molasses
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 100g soft white breadcrumbs
- 100ml milk
- ½ tsp ground mace
- ¼ tsp ground allspice
- 500g pork sausagemeat
- 300g cooked chestnuts (vacuum-packed or roasted and shelled), roughly chopped
- 100g dates, pitted and chopped
- 6 sage leaves (or up to 8), chopped
- 3 tbsp sour cherry, date or pomegranate molasses, plus extra to glaze
- 3 bay leaves (or up to 4)
Method
- STEP 1
Heat the oil in a small frying pan and fry the onion with a pinch of salt until softened but not golden. Tip onto a plate and leave to cool. Heat the oven to 200C/180C fan/gas 6.
- STEP 2
Meanwhile, put the breadcrumbs in a large bowl and stir in the milk and spices. Leave to soak for 5 mins, then stir in the sausagemeat, chestnuts, dates, sage and molasses. Season well. Fold in the cooled onions.
- STEP 3
Tip the mixture into a lined or oiled 25cm x 15cm baking dish. Smooth the top and bake for 30 mins. Put the bay leaves on the stuffing and brush the top with a drizzle more of the molasses. Roast for a further 10 mins until golden brown (cover with foil if the sugar starts to catch) and the centre reads 70C on a thermometer, or a metal skewer comes out piping hot when inserted into the middle. Cover with foil and rest for 10 mins before serving.