Hugh Fearnley-Whittingstall shares his top stuffing recipe for Christmas turkey.
Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes).
Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than puéed.
Sweat the onion and celery in the butter over a medium heat for a few minutes until softened, then add the prunes, chestnuts and parsley. Season with salt and pepper, mix well and cook for a further few minutes. Remove the pan from the heat.
When the mixture has cooled a little, mix in the breadcrumbs, liver and egg until all the ingredients are well combined. Pile the mixture into a suitably sized ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (i.e. with the turkey at 180C/350F/Gas 4) until nicely browned and crispy on top
Serve slices of the stuffing with the turkey.
