Cranberry, Chestnut and Couscous Stuffing with Hazelnuts
Jazz up your Christmas roast with Ainsley Harriott's Cranberry, Chestnut & Hazelnut Stuffing. Packed with cranberries and nuts, this lighter stuffing is perfect roasted alongside your meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Pepper mill
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Skillet
- Baking dish
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring spoon
Ingredients
- 1 x packet of Ainsley Harriott Couscous
- 1 onion, peeled and finely chopped
- 2 cloves garlic, grated or minced
- 50g butter
- 50g hazelnuts, chopped
- 50g ready to eat chestnuts
- 100g cranberries
- 1 tbsp honey
- zest and juice of 1 orange
- salt
- freshly ground black pepper
- 1 beaten egg
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