Recipes

This Christmas stuffing recipe is a favourite of Henrietta's and comes from Sainsbury's Christmas Book by Josceline Dimbleby. It is light and aromatic - perfect for both turkey and goose. See our Roast Goose Recipe or our Turkey Cooking Times feature for guidance on cooking your stuffed bird.


Serves 8-10

    3 large Bramley apples
    20g dried wild mushrooms
    50g butter
    15ml olive oil
    4cm piece ginger, peeled and finely chopped
    4 garlic cloves, finely chopped
    375g parsnips, peeled and finely chopped
    50g dried apricots
    450g chestnuts, roughly chopped
    50g walnuts, roughly chopped
    1 egg, beaten
    Salt and freshly ground black pepper

Method

Put the mushrooms in a bowl with 150ml hot water and soak for about 2 hours. Melt the butter and oil in a frying pan, add the parsnips and stir for about 10 minutes until soft. Add the ginger and garlic and stir for about a minute. Turn up the heat, and add the apricots and mushrooms with their soaking liquid. Leave to bubble, without stirring, for 2 minutes until almost all the liquid is absorbed, and turn into a mixing bowl. Add the chestnuts and walnuts, stir in egg and season generously. Leave to cool before stuffing the bird.