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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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This recipe was first published on Waitrose.com in February 2000