Chestnuts

Our family fights over turkey stuffing. One half wants a sausagemeat, sage and onion stuffing, the other half (me) begs for this one adapted from Delia Smith's Complete Cookery Course, studded with chestnuts. So, with the wisdom of Solomon, we squeeze mine into the neck flap and the other into the main cavity.

Don't ruin your day peeling your chestnuts - it's a celebration, after all. Buy them vacuum-packed or in those French cans.

Chestnut and apple stuffing 

1 pound cooked chestnuts, finely chopped
1 1/2 pounds fresh sausagemeat
1 pound cooking apples, peeled, cored and finely chopped
1 medium onion, peeled and finely chopped
1 beaten egg
salt and freshly milled black pepper

Drain the chestnuts, if they are canned, into a large mixing bowl and mash them almost to a pulp with a fork. Combine them with everything else but the egg until thoroughly mixed together. Then add the egg and mix again well. Refrigerate until use. Don't stuff a turkey until you're ready to cook it.

Or try this unctuous chestnut soup. Don't be surprised by the first mouthful - it will taste slightly sweet but the rest will slide down like liquid velvet.

Franciscan soup

Serves 6

1 pound peeled chestnuts, vacuum-packed or canned
4 ounces bacon, finely chopped
6 ounces onion,  finely chopped
2 ounces celery, finely chopped
2 pints chicken or vegetable stock
1/2 pint table cream

Grill or microwave the bacon till crisp, pour the fat into a sauté pan then set the bacon aside on paper towles to drain and cool.

Soften the onion and celery in the bacon fat over medium heat, add the chestnuts, stock and salt to taste.

Simmer for 30 minutes until the chestnuts are soft then liquidize in a blender or proessor.

Strain through a sieve back into a clean pan, bring to a bubbling simmer then add the cream.

Pound the bacon into large crumbs in a pestle or in your hand in a paper towel. Serve the soup in warmed bowls and sprinkle over a little bacon. 

Related Ingredients...

Bacon
Chestnuts
Sausages