Ingredients
450 ml chicken stock Stock Recipes
700 g chestnuts
1 large onion, chopped
2 celery sticks, finely chopped
450 g spicy pork sausage, chopped
50 ml brandy
1 tbsp chopped finely raisins, soaked in the brandy for 20 minutes
2 tbsp chopped fresh mixed herbs, sage, thyme, parsley
salt and pepper to taste
Method
1) with the point of a knife, make a cut into the chestnuts
2) boil the chestnut in boiling water for 15 minutes
3) peel the chestnuts, then bring to the boil in a saucepan with the stock, onion and celery, simmer for 20 minutes
4) remove the chestnut from the liquid, then purée half of then in food processor, stir in a little cooking liquid
5) mix the purée chestnut with the sausage, brandy and raisins, herbs , salt and pepper.
Stuff the turkey or Chicken with this mixture.
