Preheat oven to 200°C or 180°C fan-forced. Using a small knife, cut a cross at the base of each chestnut. Place on a baking tray and bake for 10-20 minutes, until tender. Transfer to a clean tea towel and while still warm, peel off outer skin. Cool, then roughly chop
Place sourdough in a blender, and blend until coarse breadcrumbs. Transfer to a bowl. Add chestnuts, blackberries, chives, sage, pistachios, garlic, butter and egg. Season well
Spoon into foil in log shape. Roll up and twist ends to seal. Bake for 30 minutes, until form. Sit for 15 minutes before slicing to serve
Tips & Hints
If fresh chestnuts are not available, substitute for 100g canned chestnuts. This stuffing can easily be used to stuff a whole chicken.
