Chestnut stuffing
Serves 8 - 10
Easy
Prep:
Cook in the turkey or separately for 30 mins
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.
Skip to ingredients
Showing items 1 to 3 of 6
- 1 onionchopped
- 50g butter
- 140g small button mushroomthickly sliced
- 200g vac-pack whole cooked chestnuthalved
- 170g pack Ardennes pâtécubed
- 25g pack parsleychopped
- 1 tbsp thymeleaves
- 6 rashers smoked streaky baconeach rasher cut into 6-8 pieces
- 140g oatmealbreadcrumbs (we used an Allinson sliced oatmeal loaf) or white breadcrumbs
- 2 eggs
Nutrition: per serving
- kcal262
- fat18g
- saturates5g
- carbs19g
- sugars3g
- fibre2g
- protein8g
- salt1.29glow
Method
step 1
Fry the onion in the butter for 5 mins. Add the mushrooms, then fry for 5 mins more.
step 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.
