Italian Stuffing

Prep Time: 20 mins
Cooking Time: 60 mins

Used in this recipe

Ingredients

1 bulb fennel, trimmed and finely chopped
4 shallots, finely chopped
4 tbsp Filippo Berio Extra Virgin Olive Oil
2 - 4 cloves garlic, finely chopped
400g Italian sausage
200g peeled chestnuts
2 tbsp fresh sage, chopped
1 tbsp thyme, chopped
200g ciabatta bread, diced
Grated zest 1 lemon

Method

In a large frying pan, heat the Filippo Berio Extra Virgin Olive Oil, then stir in the fennel and shallots. Cook over a medium heat until soft, then add the garlic. Cook for another 1 minute before transferring to a bowl to cool completely.
Remove the sausage meat from the skins and chop or roughly break up the chestnuts. Add these and all other ingredients to the bowl and season well. Mix using your hands. This mixture can be kept in the fridge for up to 24 hours until needed.
Cook the stuffing either in the neck of the turkey (adjust the turkey cooking time according to new weight), or in an ovenproof dish for 45 minutes - 1 hour until golden brown on top.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.