Rustic chestnut stuffing

Rustic chestnut stuffing

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(5 ratings)

Prep: 20 mins Cook in the turkey or separately for 30 mins


Serves 8 - 10
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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal262
  • fat18g
  • saturates5g
  • carbs19g
  • sugars3g
  • fibre2g
  • protein8g
  • salt1.29g
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  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g small button mushroom, thickly sliced
  • 200g vac-pack whole cooked chestnut, halved



    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 170g pack Ardennes pâté, cubed
  • 25g pack parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp thyme leaves


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 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 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  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.

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Comments (8)

sammendez1's picture

The pate is very overpowering and gives the stuffing an odd texture. I've made many fresh stuffings and I prefer them with sausage/ mince meat. Teh flavours are lovely in this stuffing though, and you only need a very small portion - half a muffin tin each did us this Christmas day.

Pynner's picture

This stuffing was very good. I did add meat from 3 cumberland sausages as I usually make sausagemeat and chestnut stuffing but I think the pate would have worked fine by itself. Will use this recipe again.

funkybanana2011's picture

Fantastic recipe - have made this every year for the last 4 years! Have tried other stuffings but this one keeps getting requested.

holmfirth's picture

delicious stuffing I also added some freshly grated nutmeg,mmmmmm:)

susaninoman's picture

Made this last year and have been requested to do the same again this time! A definite hit and easy to get right.

holmfirth's picture

we love chestnut stuffing and, this sounds lovely, we will definatly be trying it, thx :))

weasel170's picture

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

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