Chickpea and Chestnut Stuffing

A versatile, allergen-free stuffing made with puréed chestnuts, chickpeas, and sunflower seeds, suitable for roasting or as a pâté.

Cook Time

0 mins

Produces

8 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Fruits

100
g

Chestnut Purée

Unsweetened or whole tinned chestnuts

LegumesPulses

100
g

Chickpeas

Tinned

Liquids

2
tbsp

Sherry

Medium sweet; alternatively marsala or port

NutsSeeds

2
tbsp

Sunflower Seeds

1
pinch

Sea Salt

To taste

1
pinch

Black Pepper

Freshly ground, to taste

OilsFats

4
tbsp

Olive Oil

Alternatively sunflower, hazelnut, or walnut oil

Steps

Purée the chestnuts in a food processor with the oil and alcohol until smooth.
Briefly blend the chickpeas into the mixture to your desired level of smoothness.
Stir in the sunflower seeds and season with salt and pepper.
Stuff the mixture into your bird, roll into balls for baking, or serve as a pâté.