Stuffing makes everything better!
This week my local radio have been discussing ‘foods that make a roast’ so I thought I would play along and really think about it! Of course, everyone has different opinions but you have to have stuffing right? The thing with stuffing is, do you have crisp and crunchy or soft and whatever the opposite of crunchy is?! This stuffing recipe is so good you could just eat it as it is, hot or cold. You could add it to your roast or sandwiches or just on the side of anything really.
The sweet potato & chestnut stuffing recipe
Rather than using the traditional breadcrumbs as a base for this stuffing, I decided to use sweet potato with a few oats mixed in. I have then added chestnuts, pecans and spring onions, with some herbs thrown in to make it taste amazing.
An easy and delicious stuffing suitable for everyone.
- 400 g peeled & chopped sweet potato
- 100 g cooked chestnuts
- 6 halves of pecans/walnuts chopped
- 2 regular spring onions thinly sliced
- 1 teaspoon sage
- 1/2 teaspoon rosemary
- 1/4 teaspoon paprika
- 1/8 teaspoon black pepper
- *pinch of salt (if you need to)!
- 25 g oats (gluten free if required)
- 1 tablespoon sesame seeds (if no allergies(
- spray of olive oil
Put the sweet potato pieces in a pan and cover with boiling water, cook for 10-15 minutes until soft, then drain well. Ensure all the water has gone, tip into a bowl and mash (use a fork or a masher).
Roughly chop your cooked chestnuts (if using fresh ones, snip a hole in each one with scissors, then roast in a pan for about 30 minutes, Allow to cool then peel). Add the chestnuts to the mash, then add the chopped pecans, spring onions, sage, rosemary, paprika and seasoning. Mix well to combine.
Spread the mixture into a greased dish, then mix the oats and sesame seeds together and sprinkle over the top. Roughly press the oats into the stuffing mixture (with fingers or a teaspoon), then flatten the top. Spray with oil.
Bake at Gas Mark 6 (400f / 200c) for 45 minutes. The top and sides should be lovely and crispy.
Serve as it is OR allow to cool then roll into balls, spray with oil and pop in the oven for 5 minutes before serving.
Enjoy!
What do I need?
Hopefully you have everything you need to make this, but here are a few items you may find useful if you are new to cooking or your kitchen needs a refresh. I may receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
Serve your stuffing as part of a roast with your favourite potatoes, some lovely roasted veg and a vegetable or two in a cheese sauce! You could even be ultra fancy and make two different stuffings if you have the time, perhaps leaving one as a whole tray and making one into balls.
Storing
The great thing about this stuffing is that you can make it in advance, then store it in the fridge for up to five days. You could even prep it into balls, then label, date and freeze so they are ready to pop in the oven whenever you need them.
Sharing
This stuffing is far better than I expected and you’ll have to be very special for me to let you share it! I think I might just have to make another batch as I keep eating this one! Of course, you might want to share such a delicious dish – to show how amazing your food is, but I’ll leave that up to you!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter. Who is ready for next week’s special seasonal recipe that I’ve been teasing you all with for the last month! It’s going to be great…
Join in the conversation by leaving me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
I’ve always liked stuffing☺️Think I’ll this for Christmas 👍
This is a really good one Eva, I’ve been eating it hot, cold, on its own, with a meal… I’m going to roast some more chestnuts now! Hope you love it as much as I do!