Chestnut thyme stuffing

I have never cooked with chestnuts before and was delighted by their creamy texture and nutty flavour.

Ingredients

½ kg fresh chestnuts

1 lemon

¼ cup pistachios

Handful of thyme

Handful of parsley

50 grams butter

Preparation

Put the oven on at 200 degrees. Cut a cross in the side of each chestnut. Lay the chestnuts on a baking tray with the cross side up.

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Place the tray in the oven for 15 – 20 minutes, until the shells peel back from the cross.

Grate the rind of the lemon. Melt the knob of butter.

Peel the chestnuts while they are still hot. Lay a tea towel on your board and pierce the chestnuts through the cross to peel. Use the tea towel to hold onto the chestnuts and stop them skidding away.

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Discard any chestnuts which are not a creamy yellow colour.

Method

Put the chestnuts into a grinder or food processor and blitz until a rough crumb.

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Add the pistachios, lemon rind, thyme and parsley. Blitz again.

Decant the mix into a bowl. Add the butter and mix.

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Using an ice-cream scoop, ladle balls of the chestnut mix onto a baking tray, or if you are doing roast potatoes in the same tray.

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Bake at 180 degrees for 20 minutes or until golden brown.

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