Free from: wheat, gluten, dairy, soya and egg
100g/3½oz unsweetened chestnut purée or whole tinned chestnuts
4 tbsp olive, sunflower, hazelnut or walnut oil
2 tbsp medium sweet sherry, marsala or port
100g/3½oz tinned chickpeas
2 tbsp sunflower seeds
sea salt and freshly ground black pepper
Purée the chestnuts or chestnut purée in a food processor with the oil of your choice and the sherry, marsala or port until it is smooth.
Add the chickpeas and purée briefly if you want to keep some 'crunchiness' in the chickpeas; if you want a totally smooth stuffing it does not matter how vigorously you purée them.
Remove from the processor. Add sunflower seeds and season to taste.
You can use the stuffing inside a turkey, bake it in little balls alongside the bird, or use it as a pâté on toast.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
