Chestnut Stuffing DF

20 minutes 35 minutes 12 servings

The perfect, simple stuffing for your next Sunday roast. Baked in muffin cups for extra ease with sweet hints of chestnut and heady sage.

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  • 25g salted butter
  • 1 brown onion, chopped
  • 1 pack Epicure Italian Chestnuts, chopped
  • 400g sausages, removed from casing
  • 1 large egg
  • ½ teaspoon fine salt
  • 2 tablespoons chopped fresh sage
  • 150g fresh white breadcrumbs

The recipe Chestnut Stuffing Kitchen Mode

  • 1

    Preheat oven to 190ºC, Gas Mark 5.

  • 2

    Heat butter over medium in a small frying pan. Add onion with a pinch of salt and cook until softened.

  • 3

    Tip onions into a large bowl and let cool to room temperature. Once cool add chopped chestnuts, sausages, egg, ½ teaspoon salt, sage and breadcrumbs. Mix together until well incorporated.

  • 4

    Divide the mixture into 12 even-sized balls and press into 12 muffin cups.

  • 5

    Pop in the oven and bake for 30-40 minutes or until sausage is cooked through and outside is nicely browned. Serve warm.