Delicious stuffing with rich savoury flavour from chestnut and porcini mushrooms. Perfect with any roast dinner!
Source of fibre
- Serves8
- CourseSide
- Prepare20 mins
- Cook30 mins
- Total time50 mins
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Ingredients
- 30g Cooks' Ingredients Dried Porcini Mushrooms
- 270g ciabatta bread
- 25g butter, plus extra for greasing
- 1 tbsp olive oil
- 2 leeks, finely sliced
- 3 garlic cloves, crushed
- 25g pack fresh flat-leaf parsley, chopped
- 300g cooked and peeled chestnuts, roughly chopped
- 60g Parmigiano Reggiano, grated
- 1 egg, lightly beaten
Method
Preheat the oven to 180°C, gas mark 4. Soak the mushrooms in 350ml boiling water for 10 minutes until soft. Drain, reserving the liquid, and chop into smaller pieces.
Tear the ciabatta into bitesize pieces and place in a small bowl. Add 6 tbsp of the mushroom liquid and leave to soak for 5 minutes until softened and flavoured.
Heat the butter and oil in a sauté pan, add the leeks and garlic and cook until softened and fragrant. Tip into a bowl and leave to cool slightly. Stir in the remaining ingredients until combined, crushing with your hand a little. Season well then tip into a buttered ovenproof dish and cook in the oven for 20 minutes until golden.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,088kJ/ 259kcals |
|---|---|
Fat | 9.6g |
Saturated Fat | 4.1g |
Carbohydrates | 30g |
Sugars | 5.4g |
Fibre | 4.7g |
Protein | 11g |
Salt | 0.45g |
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