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Belinda, mother of three, lives in Fulham, London and loves to entertain. Tune in for her easy to cook, no nonsense recipes. Starters, mains, puddings and nibbles - she's here with suggestions for them all.

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Chestnut and Parsnip Stuffing

Published on Wednesday 19th December 2007

Serves approx 8
Prep Time – 10 minutes
Cooking Time – approx 20 minutes
Calories – Christmas isnt the time to calorie count!

This stuffing is absolutely delicious with the Christmas turkey. Not at all stodgy, it’s sweet and aromatic.

Ingredients

• 20g dried mushrooms
• 150ml hot water
• 4cm fresh ginger
• 4 cloves garlic
• 50 dried apricots
• 375g parsnips
• 50g butter
• 1 tbsp olive oil
• 475g can of whole peeled chestnuts or fresh roasted ones if you can get
• 50g walnuts
• Freshly ground salt and black pepper

Put the dried mushrooms in a bowl with the hot water and soak for a couple of hours.

Peel the ginger and garlic and finely chop them together. Then chop the apricot into small pieces. Peel the parsnips and chop them in the same way.

Melt the butter and the olive oil in a large frying pan. Add the parsnips and stir them around for approx 10 minutes until they are pretty soft. Add the ginger and garlic and stir for a minute.

Turn up the heat and add the apricots and the mushrooms along with their soaking liquid. Allow to bubble without stirring for a couple of minutes until the liqued has been almost completely absorbed.

Place this mixture in a large bowl. Drain the chestnuts if using tinned and cut them up roughly. Add them to the stuffing mixture along with the finely chopped walnuts and mix gently together with a wooden spoon.

Season generously with salt and black pepper.

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