- 3 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 3 onions, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 8 smoked, dry-cured streaky bacon rashers, chopped
- 200g vacuum-packed chestnut, most roughly chopped, plus 100g more for the top, halved, if you like
'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
- 450g pack good-quality pork sausage, meat squeezed out
- 140g breadcrumb
- 2 thyme sprigs, leave picked
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 tsp butter, melted
Butter is a dairy product made from separating whole milk or cream into fat and…
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 aheadThe 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.