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Caramelised onion, pear and chestnut stuffing

Name: Caramelised onion, pear and chestnut stuffing
Prep time: 25 min
Cook time: PT15-20M
Total time: 40 min
Yield: Serves 4-6
Cuisine: British recipes
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

By: Chantelle Nicholson

Published: 8 Nov 22
Updated: 17 Oct 24

Caramelised onion, pear and chestnut stuffing

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.

Easy
November 2022

Test kitchen approved

Serves 4-6
Hands-on time 25 min. Oven time 15-20 min

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

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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

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Method

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.
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.
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.