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Rustic chestnut stuffing

Contains pork – recipe is for non-Muslims only
If you love stuffing don’t just stop at one. Cook one inside the turkey to give it flavour and help keep it juicy, then cook another separately

  • Prep: 20 mins
    Cook in the turkey or separately for 30 mins
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 262
  • Carbohydrates 19
  • Saturated Fat 5
  • Sugar 3
  • Protein 8
  • Fat 18
  • Fibre 2
  • Salt 1.29

Nutrition per serving

  • Calories 262
  • Carbohydrates 19
  • Saturated Fat 5
  • Sugar 3
  • Protein 8
  • Fat 18
  • Fibre 2
  • Salt 1.29

Ingredients

  • 1 onion, chopped
  • 50g butter
  • 140g small button mushrooms, thickly sliced
  • 200g vac-pack whole cooked chestnuts, halved
  • 170g pack Ardennes pâté, cubed
  • 25g pack parsley, chopped
  • 1 tbsp thyme leaves
  • 6 rashers smoked streaky bacon, each rasher cut into 6-8 pieces
  • 140g oatmeal breadcrumbs (we used an Allinson sliced oatmeal loaf) or white breadcrumbs
  • 2 eggs

Method

  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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