Chestnut & bacon cake
Contains pork – recipe is for non-Muslims only
Festive, flavoursome and filling, this chestnut and bacon stuffing is a winner
- Prep:20 mins
Nutrition per serving
- kcal 329
- fat 19g
- saturates 6g
- carbs 28g
- sugars 5g
- fibre 2g
- protein 13g
- salt 1.49g
- 3 tbsp sunflower oil
- 3 onion, finely chopped
- 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
- 450g pack good-quality pork sausage, meat squeezed out
- 140g breadcrumb
- 2 thyme sprigs, leave picked
- 1 egg, beaten
- 1 tsp butter, melted
The 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.
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.