Easy 5-Step Christmas Day Chestnut Stuffing

In this week’s Chefs Series, we have a simple recipe to get you in the mood for the festive season. Chef Mark Greenaway’s fresh cranberry & chestnut stuffing recipe is the perfect accompaniment for any Christmas roast you’re having.

Becoming a chef was an obvious career path for Mark, and from a young age, he cultivated his passion for cooking while working at some of the finest dining establishments worldwide, including One Devonshire Gardens. His determination and passion led him to be the only chef in Scotland to be awarded 3 AA Rosettes for Culinary Excellence in 2012. His career has seen him feature on shows including The Great British Menu and Saturday Kitchen Live, cook two banquets for the Queen’s 90th birthday celebrations in Singapore, and teach the next generation of chefs at various culinary schools.

Mark’s five-step stuffing recipe is sure to be a crowd-pleaser at your Christmas Day meal.

Serves 6

Ingredients

• 1kg pork mince
• 1 egg, beaten
• 100g fresh cranberries, chopped
• 2 tbsp thyme, chopped
• 150g peeled chestnuts, chopped
• 2 shallots, finely diced
• 20g fresh white breadcrumbs

Method

1. Preheat the oven to 185C
2. Mix all of the ingredients together
3. Roll into a sausage shape and wrap in tinfoil
4. Bake for 20 minutes
5. Garnish with cranberry sauce and chopped hazelnuts

www.markgreenaway.com
For more on Chefs Series, check out last week’s festive bundt recipe here.