Cut a shallow cross into the flat side of each chestnut shell. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath
Stuffing
Ingredients
1/3 cup olive oil
1 leek, trimmed, halved lengthways, washed and thinly sliced
150g short-cut bacon, chopped
2 garlic cloves, finely chopped
500g cooked and peeled chestnuts, roughly broken up
1/3 cup dried cranberries
1 ½ cups roughly torn stale bread
2 tbsp finely chopped sage
Method
Preheat oven to 180˚C fan-forced. Grease a shallow baking dish (about 6 cup capacity)
Heat 1 tbsp oil in a large frying pan over medium heat. Add leek, bacon and garlic and cook, stirring often, for 5 minutes until leek is tender. Stir in chestnuts, bread, sage and remaining ¼ cup olive oil. Season with salt and pepper. Mix until well combined
Press mixture into the prepared dish. Smooth the top. Bake for 20-25 minutes or until golden and crisp on the top. Serve with roasted chicken, pork or turkey
Tips & Hints
This mixture can also be used to stuff and roasted in a chicken
