On Tue 02 Dec 2008 07:42:45p, Welsh Dog told us...

> This year I was considering making a Turkey Ballontine for Xmas this
> year. We usually have a cold buffet and help ourselves when hungry.
> This is partly because of the weather but partly because I hate
> spending all day cooking and preparing food when everyone else is
> having fun unwrapping presents and playing!
>
> The hardest part is going to be boning the turkey of course. I've done
> if before, and even managed to keep the carcase whole, but it *was* a
> pain to do. still, it's worth it to make it easier to carve I suppose.
>
> Not sure about adding a loin of pork as usual... there are only 4 of
> us this year so it might be going a bit over the top.
>
> Can't be faffed cooking chestnuts this year either so I bought two
> tins of puree and I'll see if I can make them palatable.
>
> Anyone used tinned chestnut puree before?? If so... got any tips on
> how to make a decent stuffing with it??

I’ve never used tinned chestnut puree. However, I have bought whole,
shelled chestnuts that are dry vacuumed packed in a jar. I generally use
them sautéed with Brussels sprouts.

> This is a tasty recipe I've used before but I'm not sure it would work
> properly with the tinned things!

Personally, I don’t think it would. You need chunks, not puree.

> Chestnut and Apricot Stuffing
>
> 700g Fresh Chestnuts
> 750 ml Vegetable Stock
> 60 ml Oil
> 3 Medium Onions (skinned finely chopped)
> 300g 'ready-to-eat' Apricots (i.e. 'no-soak'
> 350g Breadcrumbs (fresh white)
> 90 ml Fresh Parsley
> 2 Eggs beaten (small, size 6)
> salt & pepper
> butter or marg
>
> 1. Peel Chestnuts after roasting @ 220ºC for 10 - 15 mins, then simmer
> in stock for 20 mins more. Chop into chunks.
>
> 2 Heat oil in pan; add onions fry gently til opaque. Allow to cool
> slightly. In meantime chop apricots into small pieces.
>
> 3. Mix all stuffing ingredients. Add more crumbs if too 'wet', or
> dampen with water if too dry. Season to taste.
>
> Note: if it's going to be cooked outside the bird 'damp' is better,
> drier if it *is* to be stuffed in the bird
>
> 4. Do *not* shove the mixture up the birds bum!! Stuff the neck only
> though if preferred some can be slipped up under the skin over the
> breast. Truss the turkey and cook as usual.
>
> Note: I find a frozen bird responds better to the breast method...
> adds flavour to the dried flesh.
>
> 5. The remainder can be placed in a shallow dish (greased) dotted with
> butter and baked for 40 - 45 mins
>
> Note: I've made this and kept the entire lot outside the turkey
> cooking it in a dish. Of the two methods I find the stuffing tastes
> better outside the bird... but the bird tastes better if the stuffing
> is added.
>
> Note: Sorry about the notes!!
>
> Still... would this work with chestnut puree... especially in a
> Ballontine... or would it just flop... maybe??
>
>
> Welshdog



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Date: Tuesday, 12(XII)/02(II)/08(MMVIII)
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Countdown till Christmas Day
3wks 1dys 4hrs 8mins
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One way to stop a run away horse is to bet on him.
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