Chestnut and mushroom stuffing recipe

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30g dried porcini mushrooms

175g breadcrumbs

50g butter, melted

50g cooked whole chestnuts, finely chopped

Salt and black pepper

2 tbsp fresh parsley, chopped

75g walnuts, toasted and finely chopped

Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a baking tray with tin foil.
In a large bowl, soak the mushrooms in 200ml boiling water for 15 minutes. Drain the mushrooms, reserving three tablespoons of their liquid.
Roughly chop the mushrooms and return to the bowl with the liquid. Add all of the remaining ingredients and stir to combine.
Using slightly damp hands, shape the stuffing into 16 small balls. Transfer to the prepared baking tray and bake for 20 minutes until golden.

Per Serving 144kcals, 7.9g fat (2.5g saturated), 14.3g carbs, 1g sugars, 4.2g protein, 1.8g fibre, 0.143g sodium

Chestnut and mushroom stuffing