Sugar, you could always supplement your chestnuts with some Merchant Gourmet vacuum-packed chestnuts. Admittedly they are a bit softer in that you can crumble them by hand, but I like that for my stuffing because you get lumpy bits and sticky bits, I like a stuffing with texture!
My stuffing is quite simple and few ingredients, I've tried ones with lots of things in and with all the other flavours in the meal I find them unnecessary.
30g butter or oil
half an onion finely chopped
half pack chestnuts, crumbled (sorry don't know the pack weight!)
50g fresh wholemeal breadcrumbs
1 tablespoon in total fresh parsley, sage and thyme, chopped, equal amounts of each herb
60g bacon finely chopped (optional)
salt and pepper to taste
hot water to bind ingredients.
Fry onion and bacon in butter or oil first, then allow to cool while adding other ingredients. Add water a little at a time, stirring to combine and so that the breadcrumbs are sticky and you can press the mixture together.
I wait until the mixture is nearly cold before putting a fifth into a freezer bag (to stuff in the chicken) and the rest is pressed gently into a buttered ovenproof dish with foil on top for the freezer also.
To defrost, simply place in fridge overnight. Stuffing in the dish is oven ready, the remainder can be put into the bird.
This makes enough for 4 servings baked in the dish, 5 if not reserving some for stuffing a bird. Obviously you can increase the amount made.
Fresh herbs make all the difference, dried ones are so much stronger and you will need much smaller quantities. (And it tastes like a packet mix) Any leftover fresh herbs can be placed in the cavity of the bird for extra flavour.
We also have a pre made and frozen carrot and parsnip puree which is easily thawed and reheated. Basically peel, chop up and boil carrots and parsnips in sated water until tender about 20 mins with lemon juice added, drain well, puree with stick blender or in food processor. Stir in some creme fraiche and grated nutmeg. Goes really well with beef as well as poultry, and is a light and easy to eat veg option.
For 8;
900g carrots
450g parsnips
15 ml lemon juice
60ml (4 tablesp) creme fraiche
freshly grated nutmeg
Drizzle a little melted butter over to serve if liked. Can be re-heated in the micro wave, but needs a stir to make sure it's hot all the way through during cooking. Can be done in the conventional oven too, again with the odd stir.