Prune and chestnut stuffing recipe
 Hugh Fearnley-Whittingstall shares his top Christmas stuffing recipe for the turkey. 500g/1lb2oz chestnuts1 whole head celery, washed and chopped1 small onion, finely chopped 25g/1oz butter12 plump prunes, stoned1 tbsp chopped parsley1 egg, beatensalt and black pepperthe turkey's liver, trimmed washed and finely chopped50g/2oz fresh breadcrumbs 500g/1lb2oz chestnuts 1 whole head celery, washed and chopped 1 small onion, finely chopped 25g/1oz butter 12 plump prunes, stoned 1 tbsp chopped parsley 1 egg, beaten salt and black pepper the turkey's liver, trimmed washed and finely chopped 50g/2oz fresh breadcrumbs Method Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes).Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than puéed.Sweat the onion and celery in the butter over a medium heat for a few minutes until softened, then add the prunes, chestnuts and parsley. Season with salt and pepper, mix well and cook for a further few minutes. Remove the pan from the heat.When the mixture has cooled a little, mix in the breadcrumbs, liver and egg until all the ingredients are well combined. Pile the mixture into a suitably sized ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (i.e. with the turkey at 180C/350F/Gas 4) until nicely browned and crispy on topServe slices of the stuffing with the turkey. Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes). Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes). Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than puéed. Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than puéed. Sweat the onion and celery in the butter over a medium heat for a few minutes until softened, then add the prunes, chestnuts and parsley. Season with salt and pepper, mix well and cook for a further few minutes. Remove the pan from the heat. Sweat the onion and celery in the butter over a medium heat for a few minutes until softened, then add the prunes, chestnuts and parsley. Season with salt and pepper, mix well and cook for a further few minutes. Remove the pan from the heat. When the mixture has cooled a little, mix in the breadcrumbs, liver and egg until all the ingredients are well combined. Pile the mixture into a suitably sized ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (i.e. with the turkey at 180C/350F/Gas 4) until nicely browned and crispy on top When the mixture has cooled a little, mix in the breadcrumbs, liver and egg until all the ingredients are well combined. Pile the mixture into a suitably sized ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (i.e. with the turkey at 180C/350F/Gas 4) until nicely browned and crispy on top Serve slices of the stuffing with the turkey. Serve slices of the stuffing with the turkey.