Chestnut & bacon cake

Chestnut & bacon cake

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 8, plus 250g extra to stuff a 5kg turkey

Festive, flavoursome and filling, this chestnut and bacon stuffing is a winner

Nutrition and extra info

Additional info

  • Freezable
  • Easily halved
Nutrition info

Nutrition per serving

kcalories
329
protein
13g
carbs
28g
fat
19g
saturates
6g
fibre
2g
sugar
5g
salt
1.49g

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

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, December 2009

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Comments

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deelurton1's picture
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Easy to make, all the family loved, made extra and froze it,

monkey_lass's picture
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This was the star attraction of the meal!
I did roughly 4 5ths of the quantities as I only wanted the cake, not the extra 250g stuffing.
Absolutely delicious and really easy to make

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