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Website 2 - Roast Turkey and Chestnuts v2

Serves: 10-12
Total Prep 

and Cooking Time: 40 minutes  


  • 10 large cloves of garlic
  • 3 tablespoons extra virgin olive oil
  • 2 medium onions,finely chopped
  • 200g celery, finely chopped
  • 400g pack of Merchant Gourmet chestnuts
  • 1, 415g tin Merchant Gourmet Chestnut Puree
  • 250g wholemeal breadcrumbs
  • 1 large egg
  • 1 bunch of fresh thyme
  • Orange zest of 3 lemons
  • Salt and sweet smoked paprika


  1. Preheat your oven to 200c/Fan 180c/Gas6
  2. Bring a medium sized pan of salted water to the boil. Add the garlic and boil for 2 minutes. Drain the garlic in a colander. Transfer the garlic to a 20cm square piece of foil.  Add 1 tablespoon of olive oil and a pinch of salt. Toss the garlic in the oil until it is well coated. Seal the garlic in foil and roast in the oven for 20 minutes.
  3. While the garlic roasts, put the chopped onions and celery into a medium sized sauce pan. Add 1 tablespoon of olive oil. Cover and sweat for 7 minutes over a medium heat. Remove the cover, turn up the heat and fry for 3 minutes until the onions and celery are pale gold. Set aside.
  4. Peel the garlic as soon as it is cool enough to handle. Place the peeled cloves into your food processor. Add the chestnuts and pulse to roughly chop them.
  5. Add the chestnut puree, breadcrumbs, egg, thyme, clementine zest and onions.  Blend just long enough to combine everything. Season to taste with salt and smoked paprika. (The mixture is easy to roll and even easier to roll if you chill it for an hour)
  6. Rub some breadcrumbs onto your palms and roll the stuffing into golf sized balls. Place each one onto an oiled oven tray or dish with raised sides as you do so. Spoon or brush generous amount of olive oil over each one, you need enough so that each ball shines with oil. Bake for 15 minutes.  Leave the balls to sit for 3-4 minutes to let them firm up then serve.