Rustic chestnut stuffing

Rustic chestnut stuffing

If you love stuffing don’t just stop at one. Cook one inside the turkey to give it flavour and help keep it juicy, then cook another separately

Difficulty and servings

Easy

Serves 8 - 10

Preperation and cooking times

Preparation time

Prep 20 mins

Cook in the turkey or separately for 30 mins

Method

  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

Recipe from Good Food magazine, December 2006.

Latest comments and suggestions

  • 18 November 2008

    Weasel rated and commented on this recipe

    4 stars

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

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Difficulty and servings

Easy

Serves 8 - 10

Preperation and cooking times

Preparation time

Prep 20 mins

Cook in the turkey or separately for 30 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
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Per serving

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

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