Stuffing for New Year's bird with chestnuts, prunes and celery
4 servings
20 minutes
This exquisite stuffing for festive poultry is a true embodiment of European gastronomic traditions. Its rich composition combines the sweetness of prunes, the tenderness of chestnuts, and the freshness of celery, creating a complex yet harmonious flavor profile. Chestnuts, soft and slightly sweet, give the stuffing a velvety texture, while prunes add noble fruity notes. Liver and breadcrumbs create richness and depth of flavor. This dish is perfect for a Christmas or New Year's dinner, filling the home with coziness and warmth. Historically, chestnuts have often been used in festive recipes symbolizing abundance and home comfort. The stuffing pairs wonderfully with roasted turkey or duck, creating a harmony of flavors that lingers in memory.
1
Make small cuts on the chestnuts for easier peeling and lightly roast them in a preheated oven or boil them for easy skin removal. Peel and boil in unsalted water until soft for 15-20 minutes.
- Chestnuts: 500 g
2
Mix, cool, transfer to a bowl, and lightly mash with a fork.
3
Melt the butter in a pan over medium heat and sauté the finely chopped onion and celery until soft, stirring. Add the prunes, parsley, and chestnuts. Season with salt and cook for a few more minutes, stirring. Remove from heat.
- Celery stalk with leaves: 1 bunch
- Onion: 1 head
- Butter: 25 g
- Pitted prunes: 12 pieces
- Chopped parsley: 1 tablespoon
- Sea salt: to taste
- Freshly ground black pepper: to taste
4
Slightly cool and add breadcrumbs, chopped liver, and lightly beaten egg. Mix well.
- Liver: to taste
- Crushed breadcrumbs: 50 g