Fig and chestnut stuffing

8
60 minutes

Ingredients

  • 100g of butter
  • 1 red onion, diced
  • 100g of button mushrooms, diced
  • 1 tsp thyme, picked
  • 200g of chestnuts, cooked and peeled
  • 100g of dried figs, chopped
  • 250ml of vegetable stock
  • 100g of breadcrumbs
  • 100g of butter
  • salt
  • black pepper

Method

1
Preheat the oven to 180°C/gas mark 4
2
Heat a frying pan over a medium heat with 25g of the butter and sweat down the shallots and mushrooms with the thyme until softened but not coloured. Season with salt and pepper
3
Add the chestnuts and figs, cook for a further 5 minutes then add the stock and bring to the boil
4
Melt the remaining butter and mix through the breadcrumbs in a large bowl
5
Add the chestnut mixture to the breadcrumbs and mix well
6
Grease a baking dish with butter and press in the mixture – the mixture should be about 2cm deep, I used a 20x30cm dish
7
Bake for 45 minutes, until the top is lovely and crispy