Save to your scrapbook
Shallot, Chestnut and Bacon Stuffing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This classic stuffing is ideal for turkey, or well-flavoured game birds such as pheasant or guinea fowl. It can be served in balls or baked in a tray. The egg is optional but makes the mix less crumbly and easier to slice.
Makes: 28 x 40g balls or serves 8 as a large loaf
This recipe was first published in January 2003.