Apple Chestnut Stuffing for Poultry
A fresh filling featuring apples and chestnuts, perfect for poultry dishes. Try this and more recipes from Spoonsparrow!
Ingredients
- 500 g chestnuts
- 500 g sour apples
- dry red wine
- 0.5 cup oil
- Salt
- pepper (ground)
- Hot paprika powder
Instructions
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1.
Peel the apples, quarter them, remove cores, place in a bowl and cover with dry red wine; marinate for about 2 hours until the apple wedges turn pink.
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2.
Slice chestnuts crosswise with a sharp knife and roast on a baking sheet in a preheated oven at 220°C for 30 minutes, until the shells crack. After 10 minutes pour 1 cup of water onto the tray to keep the chestnuts from drying out; remove the cracked ones, let them cool slightly, and mix with the drained apples.
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3.
Mix oil with ½ tsp pepper and paprika and brush inside and outside the bird with it.
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4.
Rub a little salt into the cavity.
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5.
Place the apple‑chestnut filling in the cavity, sew it shut, and during roasting periodically brush with the seasoned oil and finish with red wine.