Turkey with Apple and Prune Stuffing and Glazed Chestnuts

This recipe was presented by Maggie Beer during her popular ABC program The Cook and the Chef on 6 December 2006. Here's what she had to say. "Can I admit that I had never cooked a turkey before I came up with this recipe? Turkey isn’t part of our Christmas fare, and if offered ... Read more

Chestnut and Parsnip Croquettes

This is a classic English dish that was given to me by one of my customers who said they always had the croquettes as an accompaniment to Christmas dinner. Ingredients 450g of parsnip, cut roughly into small pieces 200g frozen chestnuts 2 tbsp butter 1 garlic clove, ... Read more

Chestnut, Date and Preserved Lemon Stuffing for Turkey

Geraldine Holmes is a foodie who hosts tours of the Victorian Markets in Melbourne and also runs cooking classes. Recently, she featured chestnuts in her Christmas Turkey class and has kindly shared the recipe. Ingredients 250g (frozen) peeled chestnuts 1 tablespoon butter 1 ... Read more

Turkey or Quail with Chestnut Stuffing

This recipe was originally written for quail but the stuffing is equally as good used in turkey. The use of chestnut puree to thicken the gravy gives a lovely flavour and is gluten free. To make the puree simple cook peeled chestnuts in stock or water and pass through a ricer or ... Read more

Roast Turkey Breast with Chestnut Stuffing

Makes enough for 6-8 depending on the size of the turkey breast. Ingredients 1 Onion (finely diced) 8 Cloves Garlic (cut in half) 100 g butter 2 1/2 cups fresh breadcrumbs 150g peeled cooked chestnuts (roughly chopped) 50g Italian Mustard Fruits (finely sliced) 100g ... Read more

Classic Chestnut Stuffing for Turkey or Pork

This quantity of chestnut stuffing makes enough for a 6 kg turkey or can be used to fill a rolled loin of pork. If you prefer to cook the stuffing separately, fill greased muffin tins and bake at 180oC for 30 minutes. Don’t be put off by the list of ingredients – this stuffing is ... Read more

Haroset

Haroset is a Passover sweet whose pasty texture represents the mortar used by Jewish slaves in Egypt. Ingredients 300 g peeled chestnuts 250 g peeled apples 100 g blanched almonds 100 g pitted dates 100 g pitted dried prunes 100 g raisins 1 teaspoon ground cinnamon The ... Read more

Corsican Cheesecakes Baked In Chestnut Leaves

Chestnuts are plentiful on the island of Corsica, where the locals are renowned for using nuts and leaves in myriad ways. These cheesecakes, or fiadone, as they are called in Corsica, are traditionally made with the local cheese, brocciu (similar to ricotta) and baked in chestnut ... Read more

Brussel Sprouts with Chestnuts, Pancetta and Cream

Serves 6 Ingredients 150g chestnuts 1 tbs olive oil 150g pancetta or good quality bacon, diced 600g brussel sprouts, core removed and shredded 2 tbs unsalted butter 180 ml (¾ cup) cream freshly ground black pepper Method 1. Roast and peel chestnuts in the ... Read more

Barquette aux Marrons

Serves 6-8 Ingredients 250g shortcrust pastry (use your usual recipe, or 240g plain flour, 180g butter and 60ml water will give the amount required) Almond Layer 60g butter, at room temperature 60g ground almonds 60g castor sugar 1 tsp plain flour 1 egg 1 tsp ... Read more