Chestnut and date stuffing
Serves: 12
Prep time: 20 minsTotal time: 
Recipe photograph by Rama Knight
Chestnut and date stuffing
Serves: 12
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
303Kcal
Fat
9gr
Saturates
5gr
Carbs
49gr
Sugars
20gr
Fibre
4gr
Protein
6gr
Salt
0.7gr
Rosemary Shrager
Chef, cookery school doyenne, reality show survivor and TV judge, Rosemary Shrager has been teaching people to cook in her inimitable extrovert style for more than 40 years.
See more of Rosemary Shrager’s recipes
Rosemary Shrager
Chef, cookery school doyenne, reality show survivor and TV judge, Rosemary Shrager has been teaching people to cook in her inimitable extrovert style for more than 40 years.
See more of Rosemary Shrager’s recipes
Ingredients
- 250g pitted dates, chopped
- 250ml freshly squeezed orange juice
- 40g butter, plus extra for greasing
- 3 celery stalks, finely chopped
- 1 large red onion, finely chopped
- 350g cooked chestnuts, chopped
- 1 Granny Smith apple, peeled and finely diced
- 350g fresh white breadcrumbs
- 1 tbsp dried sage
- 3 tbsp fresh parsley, finely chopped
- 1 large egg, beaten
- 100ml double cream
Step by step
Get ahead
Assemble up to a few hours ahead, cover and chill. Bring back to room temperature before cooking.
- Preheat the oven to 180°C, fan 160°C, gas 4.
- In a medium saucepan, cook the chopped dates and orange juice on a medium heat until the liquid has been evaporated. Transfer to a large mixing bowl to cool slightly.
- In a small frying pan, melt the butter, then soften the celery and onion for 10 minutes over a medium heat – do not brown.
- Crumble the chestnuts into the bowl with the cooked dates.
- Add the celery and onion, chopped apple, breadcrumbs, sage, parsley, beaten egg and cream. Season well and mix to combine.
- Butter a shallow 1.5-litre gratin dish and add the stuffing, cover with kitchen foil and bake for 15 minutes. Remove the foil and cook for a further 15 minutes until golden brown.
