Rustic chestnut stuffing

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Good Food

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1. Fry the onion in the butter for 5 mins. Add the mushrooms, then fry for 5 mins more.
2. Tip into a bowl, then lightly stir in the other ingredients with plenty of seasoning. Stuff into the neck end of the turkey, or spoon into oiled muffin tins (half-fill to make 8 servings) and bake for 30 mins alongside the turkey.

Per serving

262 kcalories, protein 8g, carbohydrate 19g, fat 18 g, saturated fat 5g, fibre 2g, salt 1.29 g

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• Weasel

  18 November 2008

  Weasel rated and commented on this recipe

  

  Lovely stuffing, the pate gives a lovely texture and taste.

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Ingredients

• 1 onion , chopped
• 50g butter
• 140g small button mushrooms , thickly sliced
• 200g vac-pack whole cooked chestnuts , halved
• 170g pack Ardennes pâté , cubed
• 25g pack parsley , chopped
• 1 tbsp thyme leaves
• 6 rashers smoked streaky bacon , each rasher cut into 6-8 pieces
• 140g oatmeal breadcrumbs (we used an Allinson sliced oatmeal loaf) or white breadcrumbs
• 2 eggs

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Difficulty and servings

Serves 8 - 10

Preperation and cooking times

Prep 20 mins

Ingredients

• 1 onion , chopped
• 50g butter
• 140g small button mushrooms , thickly sliced
• 200g vac-pack whole cooked chestnuts , halved
• 170g pack Ardennes pâté , cubed
• 25g pack parsley , chopped
• 1 tbsp thyme leaves
• 6 rashers smoked streaky bacon , each rasher cut into 6-8 pieces
• 140g oatmeal breadcrumbs (we used an Allinson sliced oatmeal loaf) or white breadcrumbs
• 2 eggs

Per serving

262 kcalories, protein 8g, carbohydrate 19g, fat 18 g, saturated fat 5g, fibre 2g, salt 1.29 g

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