Chestnut, apricot, chilli and polenta stuffing

Preparation time: 10 minutes
Cooking time: 1 hour
Ingredients:

1 onion – finely chopped
½ teaspoon chilli
½ teaspoon fresh lemon thyme
100g dried apricots – chopped
500g Lincolnshire sausage meat
150g polenta
100g chestnuts – chopped
1 egg – beaten
Oil and butter
Seasoning


Featured in:
December 2014

Grease and line a roasting tin or cake tin at least 20cm long by 15cm wide.

Place a large pan on a gentle heat and melt a little oil and butter. Add the onions and sauté for about 5 minutes until soft. Turn the heat up, add the chilli and thyme and sauté for a further 5 minutes. Set aside to cool.

In a large bowl, combine all the ingredients including the cooled onions and plenty of salt and pepper, then spoon it into your prepared baking tin. Place a few whole apricots and chestnuts on top for decoration and roast in the oven for 30–45 minutes.



Never miss a copy!

Big savings when you take out a subscription.

Be Seen!KM Media and Marketing are working in partnership with the Lincoln Visitor Information Centre, Lincoln City Council and Visit Lincolnshire to produce a Lincoln Visitor Guide for summer 2025.The Lincoln Visitor Guide will serve as a pocket friendly guide to the city and its many attractions. As well as being distributed via the KM Media and Marketing racking service, the guide will be available from the Lincoln Visitor Information Centre.To advertise contact us today on 01522 692542 or email f.thomas@km-media.co.uk / z.thirling@km-media.co.uk ... See MoreSee Less