Pumpkin, Sage & Chestnut Stuffing
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 a 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.