Ingredients

Steps

• Slit the chestnuts then blanch or roast them to peel easily.
• Simmer chestnuts in unsalted water for 20 minutes until tender.
• Drain and roughly crumble the cooled chestnuts with a fork.
• Sauté onion and celery in butter until softened.
• Stir in prunes, chestnuts, parsley, and seasoning then cook briefly.
• Mix breadcrumbs, liver, and egg into the cooled chestnut mixture.
• Transfer to an ovenproof dish and bake at 180°C for 35 minutes.
• Serve slices of the crispy stuffing alongside the turkey.