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

Nutrition per serving

  • kcal 262
  • fat 18g
  • saturates 5g
  • carbs 19g
  • sugars 3g
  • fibre 2g
  • protein 8g
  • salt 1.29g


  • 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


  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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