‘Christmas is no Christmas without chestnuts! This dish is festive and wholesome, just a different way to serve stuffing with your turkey or goose. With fresh sage and topped with cranberries, it will make a great addition to the Christmas table’
You will need:
3 tablespoons olive oil
3 onions, finely chopped, cooked
8 slices bacon, cooked and chopped
350g vacuum packed chestnuts
1 local sausage, cooked and finely chopped
2 eggs, beaten
1 teaspoon butter, melted
1/4 teaspoon fresh sage
100g bread crumbs
250g roquefort cheese, cut into large pieces
For garnish: Chestnuts, cranberries and pistachios and also keep some cheese and sausage aside.
Place the breadcrumbs and oats in a large bowl and mix. Add the onions, fresh sage, bacon, half the sausage and cheese.
Add the olive oil and butter to the eggs and mix in. Fold in the liquid mix into the breadcrumb mix. If necessary add water to bring it to a dropping consistence. Finally add the chunks of cheese and fold in gently.
Tip the mixture into a 23cm springform cake tin prepared with baking spray.
Garnish the top with cranberries, the rest of the cheese, chestnuts and sausage.
Bake at 170C for 35 minutes. Remove from the oven. Allow to rest for 10 minutes and serve immediately. Just before serving drizzle with olive oil and sprinkle some toasted pistachios.