Emma Pumpkin, Sage & Chestnut Stuffing Recipe for a seasonal side
Another delicious recipe from Denby and their quest to‘Bring a Little Cheer’ this Christmas, click here for their blackberry frangipane croissants recipe
An easy to make stuffing with delicious, seasonal flavours.
Pumpkin, Sage & Chestnut Stuffing Recipe
Ingredients
500g pumpkin or squash, peeled
2 large onions
2 celery sticks
5 garlic cloves
10g fresh sage
100g kale
50g butter
500g stale bread
150g chestnuts
500ml good Chicken or vegetable stock
Handful fresh parsley
Method
Pulse the peeled pumpkin in a food processor, keeping it quite coarse. If you don’t have a food processor then just chop everything as fine as you can. Tip into a big bowl.
Add the onion, garlic, celery and sage to the food processor and pulse a few times until it all looks finely chopped.
Melt the butter in a large saucepan and cook the onion mix until soft but not coloured. Tip into the bowl with the pumpkin.
Now pulse the bread, kale, chestnuts and parsley, but again keeping it quite rough. Tip into the bowl with the onions and give everything a good mix. Season with salt and milled pepper.
Warm the stock, pour into the bowl and mix.
Transfer the stuffing into an oven dish and cook for about 30-40 minutes until the top is crispy.
Pumpkin, Sage & Chestnut Stuffing Recipe
Ingredients
- 500 g pumpkin or squash peeled
- 2 large onions
- 2 celery sticks
- 5 garlic cloves
- 10 g fresh sage
- 100 g kale
- 50 g butter
- 500 g stale bread
- 150 g chestnuts
- 500 ml good Chicken or vegetable stock
- Handful fresh parsley
Instructions
- Pulse the peeled pumpkin in a food processor, keeping it quite coarse. If you don’t have a food processor then just chop everything as fine as you can. Tip into a big bowl.
- Add the onion, garlic, celery and sage to the food processor and pulse a few times until it all looks finely chopped.
- Melt the butter in a large saucepan and cook the onion mix until soft but not coloured. Tip into the bowl with the pumpkin.
- Now pulse the bread, kale, chestnuts and parsley, but again keeping it quite rough. Tip into the bowl with the onions and give everything a good mix. Season with salt and milled pepper.
- Warm the stock, pour into the bowl and mix.
- Transfer the stuffing into an oven dish and cook for about 30-40 minutes until the top is crispy.
