Tag Archives: Festive

Pumpkin and Chestnut stuffing

3 Jan

Whilst back in Wales for Christmas, my contribution to our Christmas feast (with 13 for dinner – every kitchen appliance was on continuous full throttle!) The stuffing I made was actually to use up some leftover pumpkin and chestnuts from my mum’s ‘festive pie’ she makes ever year (it’s actually a Moroccan recipe from Good Food magazine years ago, but for some reason it has become one of the centrepieces for our dinner!)
As with any vegetables, roasting brings out the flavour and makes it lovely and soft to combine. We had ready to eat chestnuts so they didn’t need any preparation before constructing the stuffing balls. As we only had a small amount of pumpkin leftover, I made 13 mini stuffing balls, although this recipe could make around 6 large ones. A bit of a wintery twist from the standard sage and onion! stuffing

N.B Pictures are of the uncooked stuffing balls, I was so eager for Christmas dinner (basically, I’m just very greedy) that I completely forgot to take a picture of the finished product!

Makes 13 mini or around 6 large stuffing balls

85g peeled pumpkin cut into squares (needs to be roasted at around 180C in some olive oil and seasoned for around 1 hour before needed)
100g ready to eat chestnuts
40g breadcrumbs
Salt and pepper
Pinch of nutmeg

Method:
1. Smash the chestnuts up on a bowl so that they resemble dark brown wet-ish breadcrumbs (weird comparison I know). Combine with the roasted pumpkin, you will probably find the pumpkin breaks up into smaller pieces as you combine (you want it to do this by the way!)
2. In a blender, whizz the bread into fine breadcrumbs. Add to the bowl of pumpkin and chestnuts and combine with a good pinch of salt, pepper and nutmeg.
3. Mould into small balls. You can then refrigerate for a few days before using, or bake for 30 minutes at 180C (for mini stuffing balls) or around 45 for larger ones.