Chestnut stuffing

Name: Chestnut stuffing
Prep time: 20 min
Total time: 50 min
Yield: 10
Cuisine: British
Ingredients: 1 onion chopped; 50g butter; 140g small button mushroom thickly sliced; 200g vac-pack whole cooked chestnut 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

Good Food team

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Serves 8 - 10

Easy

Prep: 20 mins

Cook in the turkey or separately for 30 mins

A star rating of 4.3 out of 5.8 ratingsRate

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If you love stuffing don’t just stop at one. Cook one inside the turkey to help keep it juicy, then cook another separately. This classic chestnut, bacon and herb stuffing is packed full of flavour and perfect for Christmas.

Freezable

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Classic roast turkey

A star rating of 4.9 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

1 onion

chopped
50g butter
140g small button mushroom

thickly sliced
200g vac-pack whole cooked chestnut

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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Nutrition: per serving

kcal262
fat18g
saturates5g
carbs19g
sugars3g
fibre2g
protein8g
salt1.29g

low

Method

step 1

Fry the onion in the butter for 5 mins. Add the mushrooms, then fry for 5 mins more.
step 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.

Recipe from Good Food magazine, December 2006

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A star rating of 4.3 out of 5.8 ratings

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