Chestnut & bacon cake

Chestnut & bacon cake

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(4 ratings)

Prep: 20 mins Cook: 1 hr


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

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal329
  • fat19g
  • saturates6g
  • carbs28g
  • sugars5g
  • fibre2g
  • protein13g
  • salt1.49g
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  • 3 tbsp sunflower oil
    Sunflower oil

    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…


  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.

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Comments, questions and tips

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30th Mar, 2010
Easy to make, all the family loved, made extra and froze it,
14th Dec, 2009
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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