The Christmas Cookery Corner was in full swing again today on the Joe Finnegan Show - you can listen back to the piece with Gearóid Lynch of The Olde Post Inn in Cavan by clicking below.
RECIPE
Chestnut & Wild cranberry stuffing
Ingredients
1 kg breadcrumbs
5 shallots finely chopped
½ lb Butter
300g precooked chestnuts
50g wild cranberry chutney
50g chopped fresh sage
½ bulb of Garlic
1lb sausage meat
Method
Gently cook shallots, chestnuts, sage, and garlic, in butter until they become soft
When cool add bread crumbs, cranberry chutney and sausage meat
Mould into a lined terrine tin or loaf tin (lined with cling film)
Half fill a roasting dish or tray with water and pace the loaf tin in the dish, cover with cling film and bake in the oven for 1hour at 150oC
