Cranberry-chestnut stuffing

Ingredients

• 100 g Cranberries, dried
• 5 pcs Chestnuts, raw, unpeeled
• 1 pcs Small apple, cored and chopped
• 100 ml Water
• 60 g Butter, unsalted and sofened
• 75 g Onion, chopped
• 2 pcs Celery stalk
• 1/2 pcs Whole-wheat roll, cubed
• 1 tbsp Marjoram, dried
• 1 tbsp Thyme, dried, crushed
• 1 tsp Black pepper, ground
• 1 pinch Fresh ground salt

Method

1. Preheat oven to 180°C.
2. Cut an "x" in the shell of the chestnuts and place on a baking tray.
3. Roast chestnuts for 15 to 20 minutes or until the shells open up.
4. Remove from oven and peel while still hot.
5. If they cool completely, you will not be able to peel it properly.
6. Combine diced bread, celery, apples, and cranberries in a large bowl.
7. Melt butter in a large frying pan; add chopped onion then cook until soft.
8. Add water to the pan and when heated through, pour over bread mixture.
9. Stir well and stir in chestnuts.
10. Season with dried herbs, salt, and pepper.
11. Stuff your duck with preared mix.