Ingredients:

500 g fresh chestnuts

1 litre chicken or vegetable stock

1 tbsp butter

1 tbsp olive oil

2 onions, chopped finely

500 ml mushrooms, sliced

500 ml dried cranberries

salt and freshly ground pepper

250 g pork sausage

250 ml fresh breadcrumbs

50 ml brandy

1 egg, beaten

50 ml finely chopped fresh parsley

Preparation:

1. To prepare the chestnuts, cut an X in the flat side of each nut, and submerge them in boiling water. Boil for 5 minutes. Using a slotted spoon, remove the chestnuts from the water, and use a knife tip to peel off their shell. Rub the nut between your hands to help shed their parchment-like casing.
2. In a saucepan, bring the stock to boil, added peeled chestnuts, reduce heat and simmer for 25-30 minutes. The chestnuts are ready when a knife tip can be easily inserted. Drain, cool and chop.
3. Heat the butter and olive oil in a large skillet, and saute the onions until translucent. Stir in the mushrooms, and cook for 10 minutes, or until the liquid has evaporated.
4. Add the cranberries and chopped chestnuts and season with salt and pepper.
5. Fold in the sausage meat, breadcrumbs, brandy, egg and parsley.
6. Use at once.