Chestnut & bacon cake
Festive, flavoursome and filling, this chestnut and bacon stuffing is a winner
Difficulty and servings
Serves 8, plus 250g extra to stuff a 5kg turkey
Preparation and cooking times
Prep 20 mins
Cook 1 hr
- Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then fry the onions and two-thirds of the bacon, covered, for 10 mins until the onions are very soft. Once cool enough to handle, mix with the chopped chestnuts, sausagemeat, breadcrumbs, thyme leaves and egg, and season really well. Take out 250g for stuffing the turkey.
- Butter a 23cm round tin, scoop in the remaining stuffing, press down a little, then top with the remaining bacon. Put onto a baking sheet, cover with foil and bake for 15 mins.
- Uncover, grind over some fresh black pepper, then cook for 35 mins more until the bacon is turning golden. With 5 mins to go, top with the chestnut halves, if you like, brushing them with a little butter. Cut into wedges to serve.
Prepare ahead
The stuffing can be made up to 48hrs ahead and chilled immediately. Remove from fridge just before cooking. Alternatively, freeze for up to a month - defrost completely in the fridge before cooking. Once cooked, it will keep in a low oven, or can be reheated, covered with foil, for 20 mins, while the turkey is resting.
Per serving
329 kcalories, protein 13g, carbohydrate 28g, fat 19 g, saturated fat 6g, fibre 2g, sugar 5g, salt 1.49 g
Recipe from Good Food magazine, December 2009.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/72611/
http://www.bbcgoodfood.com/recipes/72611/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 3 tbsp sunflower oil
- 3 onions , finely chopped
- 8 smoked, dry-cured streaky bacon rashers, chopped
- 200g vacuum-packed chestnuts , most roughly chopped, plus 100g more for the top, halved, if you like
- 450g pack good-quality pork sausages , meat squeezed out
- 140g breadcrumbs
- 2 thyme sprigs, leave picked
- 1 egg , beaten
- 1 tsp butter , melted
Search Good Food
Whether you're cooking your first or your fifteenth Christmas dinner, this herb-scented turkey is foolproof and has loads of flavour
3
ratings
Advertisement
Difficulty and servings
Serves 8, plus 250g extra to stuff a 5kg turkey
Preparation and cooking times
Prep 20 mins
Cook 1 hr
Ingredients
- 3 tbsp sunflower oil
- 3 onions , finely chopped
- 8 smoked, dry-cured streaky bacon rashers, chopped
- 200g vacuum-packed chestnuts , most roughly chopped, plus 100g more for the top, halved, if you like
- 450g pack good-quality pork sausages , meat squeezed out
- 140g breadcrumbs
- 2 thyme sprigs, leave picked
- 1 egg , beaten
- 1 tsp butter , melted
Per serving
329 kcalories, protein 13g, carbohydrate 28g, fat 19 g, saturated fat 6g, fibre 2g, sugar 5g, salt 1.49 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
14 December 2009
Bex rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
30 March 2010
Dee rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.