Chestnut Stuffing

Serves 8

Per serving: 169 cals/2.6g fat

1 medium onion, finely chopped

1 garlic clove, crushed

4oz/115g fresh breadcrumbs

1 tbsp finely chopped fresh thyme

1 tbsp chopped fresh parsley

1/2pt/300ml hot vegetable stock

4oz/115g peeled chestnuts, finely chopped

1 tsp finely grated lemon zest.

 

1. Preheat the oven to Gas 4/180C/350F. Dry-fry onion and garlic until onion is soft.

2. Add breadcrumbs, herbs and a little black pepper. Mix in chicken stock, chestnuts and lemon zest, and allow to stand for 10 mins. Mould into golf ball-sized pieces and place on a baking tray.

3. Bake in the oven for 20-25 mins until brown and crisp.

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