Photograph: Rama Knight
- 250 g pitted dates, chopped
- 250 ml freshly squeezed orange juice
- 40 g butter, plus extra for greasing
- 3 celery stalks, finely chopped
- 1 large red onion, finely chopped
- 350 g cooked chestnuts, chopped
- 1 Granny Smith apple, peeled and finely diced
- 350 g fresh white breadcrumbs
- 1 tbsp dried sage
- 3 tbsp fresh parsley, finely chopped
- 1 large egg, beaten
- 100 ml double cream
Preheat the oven to 180°C, fan 160°C, gas 4.
In a medium saucepan, cook the chopped dates and orange juice on a medium heat until the liquid has been evaporated. Transfer to a large mixing bowl to cool slightly.
In a small frying pan, melt the butter, then soften the celery and onion for 10 minutes over a medium heat – do not brown.
Crumble the chestnuts into the bowl with the cooked dates.
Add the celery and onion, chopped apple, breadcrumbs, sage, parsley, beaten egg and cream. Season well and mix to combine.
Butter a shallow 1.5-litre gratin dish and add the stuffing, cover with kitchen foil and bake for 15 minutes. Remove the foil and cook for a further 15 minutes until golden brown.
Get ahead: assemble up to a few hours ahead, cover and chill. Bring back to room temperature before cooking.