- 100g/3½oz unsweetened chestnut purée or whole tinned chestnuts
- 4 tbsp olive, sunflower, hazelnut or walnut oil
- 2 tbsp medium sweet sherry, marsala or port
- 100g/3½oz tinned chickpeas
- 2 tbsp sunflower seeds
- sea salt and freshly ground black pepper
- Purée the chestnuts or chestnut purée in a food processor with the oil of your choice and the sherry, marsala or port until it is smooth.
- Add the chickpeas and purée briefly if you want to keep some 'crunchiness' in the chickpeas; if you want a totally smooth stuffing it does not matter how vigorously you purée them.
- Remove from the processor. Add sunflower seeds and season to taste.
- You can use the stuffing inside a turkey, bake it in little balls alongside the bird, or use it as a pâté on toast.