Just so Italian

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Chestnut Stuffing
Ripieno di Castagne

Serves 8-10

Cook time: 70 mins


  • 1 bulb fennel, trimmed and finely chopped
  • 4 shallots, finely chopped
  • 4 tbsp extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 400g Italian sausages
  • 200g packet peeled chestnuts (vacuum packed)
  • 2 tbsp fresh sage, chopped
  • 1tbsp fresh thyme leaves, chopped
  • 200g ciabatta bread, cut into small cubes
  • 200ml boiling water
  • Grated zest 1 lemon
  • Salt and pepper


  1. Heat the oven to 190ºC / gas mark 5.
  2. In a large frying pan, heat the extra virgin olive oil and stir in the fennel and shallots. Cook over a low heat until soft, then add the garlic. Cook for another minute before transferring to a bowl to cool completely.
  3. Remove the sausage meat from the skins and roughly chop the chestnuts.
  4. Add the meat and nuts to the bowl along with the chopped herbs, lemon rind, cubed bread and boiling water.
  5. Season well with salt and pepper, allow to cool a little and mix together using your hands. Cook in an ovenproof dish for 45–60 minutes until golden brown on top. 

 Why not have a look at our recipe books & blog

A Delicious Summer that is Just so Italian 

Autumn & Winter Cooking that is Just so Italian

Recipes on our Blog

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