Chestnut stuffing
Per serving
If you love stuffing don’t just stop at one. Cook one inside the turkey to help keep it juicy, then cook another separately. This classic chestnut, bacon and herb stuffing is packed full of flavour and perfect for Christmas.
Ingredients
8 serv.- onion↗1 1
chopped
- butter↗50g 50g
- small button mushroom↗140g 140g
thickly sliced
- vac-pack whole cooked, boiled chestnut200g 200g
halved
- pack Ardennes pâté170g 170g
cubed
- pack parsley↗25g 25g
chopped
- thyme↗1 tbsp 1 tbsp
leaves
- rashers smoked streaky bacon↗6 6
each rasher cut into 6-8 pieces
- oatmeal↗140g 140g
breadcrumbs (we used an Allinson sliced oatmeal loaf) or white breadcrumbs
- eggs↗2 2
Step-by-step instructions
- 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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