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    Classic Chestnut Stuffing

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    Classic Chestnut Stuffing

    This stuffing can be used to stuff the neck. Press a thin layer of stuffing between the skin and the breast meat. It can be made up to 2 weeks in advance and frozen. Thaw overnight in the bottom of the fridge then stuff the turkey just before roasting.

    • Christmas

    Ingredients

    • 3 large shallots, peeled and diced
    • 2 tbsp olive oil
    • 1 large clove garlic peeled and crushed (optional)
    • 110g (4oz) streaky bacon
    • 55g (2oz) butter
    • 170g (6oz) fresh white breadcrumbs
    • 400g (14oz) chestnuts, peeled whole and roughly crumbled
    • Juice and zest of a lemon
    • Salt and pepper
    • 2 tbsp fresh parsley, chopped

    Method

    1. Heat the oil in a pan and fry the shallots and diced bacon until golden. Add the garlic, butter and chestnuts and cook for a further 1-2 minutes.
    2. Now stir in the other ingredients seasoning well with salt and pepper.

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