PEACH, SAGE & CHESTNUT STUFFING
By Lucy Burton, Pudding Lane Blog
Serves 6 (as a side)
- 2 shallots
- 2 cloves garlic, crushed
- 1 tbsp olive oil, plus extra for greasing
- 75g hazelnuts, roughly chopped
- X1 drained 400g pot Nature’s Finest Peaches, roughly chopped
- 20g fresh sage (one small bunch), finely chopped, plus extra leaves to decorate
- Zest 2 clementines
- 135g fresh breadcrumbs
- 100g shelled chestnuts, roughly chopped
- 2 tsp wholegrain mustard
- 2 eggs, beaten
- Heat oven to 180°C and lightly grease an ovenproof dish with oil.
- Place the oil in a frying pan, and set over a medium heat. Finely chop the shallots, then fry in the pan until pale and translucent. Add the garlic, and fry for 1 minute. Add the nuts to toast for a couple minutes, then remove from the heat and allow to cool.
- Place the onion, garlic and nuts in a large bowl. Add the chopped peach, chopped sage, clementine zest, breadcrumbs, chestnuts, mustard and egg. Gently mix then use your hands to bring together into a soft, dough like mixture. Season with salt and pepper.
- You can either roll the stuffing into balls, or press it into the dish to bake as a whole. Top
with extra sage leaves.
- Bake for around 30 minutes, until crisp and golden.