Caramelised onion, pear and chestnut stuffing

Caramelised onion, pear and chestnut stuffing
  • Serves icon Serves 4-6
  • Time icon Hands-on time 25 min. Oven time 15-20 min

Get ready for Christmas with this freeze-ahead chestnut stuffing recipe from Chantelle Nicholson. Silky, caramelised onions combined with chestnuts, pears and bread make the ultimate comforting stuffing (and it’s vegan, too).

Chantelle Nicholson is the chef-owner of Apricity in Mayfair and a leading voice in the hospitality industry. Chantelle is committed to creating a sustainable future across her operation, and is a board member of City Harvest.

Nutrition: per serving

Calories
215kcals
Fat
7.2g (0.4g saturated)
Protein
4.9g
Carbohydrates
30.5g (9.9g sugars)
Fibre
4.1g
Salt
0.4g
Calories
215kcals
Fat
7.2g (0.4g saturated)
Protein
4.9g
Carbohydrates
30.5g (9.9g sugars)
Fibre
4.1g
Salt
0.4g

Ingredients

  • 50ml rapeseed oil, plus extra to grease and drizzle
  • 2 onions, halved and finely sliced
  • 2 pears, cored
  • ½ bunch thyme, leaves picked, plus extra to serve
  • 250g bread, ideally stale, whizzed into breadcrumbs
  • 8 vacuum-packed cooked chestnuts, chopped, plus extra to serve
  • Whole nutmeg for grating

Method

  1. Heat the oven to 180°C fan/ gas 6. Heat the oil in a non-stick frying pan over a medium heat. Once hot, add the onions and a big pinch of salt and fry for 15-20 minutes, stirring occasionally, until a deep golden colour.
  2. Cut 5-6 long thin slices off one of the pears, then chop the rest. Add the chopped pears and thyme leaves to the pan and cook for 10 minutes more, then transfer to a bowl and mix in the breadcrumbs and chestnuts. Season to taste with salt, pepper and a good grating of nutmeg.
  3. Grease a small baking dish or tray with oil, then transfer the stuffing into it, in an even layer. Lay the pear slices on top, scatter over a few more chopped chestnuts and thyme leaves, drizzle with a little more oil, then bake for 15-20 minutes.

delicious. tips

  1. You can make the stuffing in advance, then cover and freeze for up to 1 month. Defrost in the fridge before baking.

Recipe By

Chantelle Nicholson

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Christmas turkey recipes

Christmas turkey with juniper and rye stuffing

The stuffing in this Christmas turkey recipe has a Scandinavian...

Save recipe icon Save recipe icon Save recipe

Father's Day recipes

Easy roast chicken with stuffing and veg

Learn how to make easy roast chicken with stuffing and...

Save recipe icon Save recipe icon Save recipe

Stuffing recipes

Cranberry and apricot stuffing

You can make this stuffing recipe in advance and freeze...

Save recipe icon Save recipe icon Save recipe

Stuffing recipes

Chestnut and pork stuffing

This chestnut and pork stuffing recipe is laden with sausagmeat,...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.