Sage, bacon & chestnut stuffing
This flavourful stuffing is made with smoky bacon instead of sausage meat, plus the roasting juices from your Christmas bird.
- Prepare20 mins
- Cook35 mins
- Total time55 mins
- 40g Essential Unsalted Butter
- 12 rasher/s Essential Smoked British Bacon Streaky Rashers, snipped into 2cm pieces
- 1 Essential Onion, finely chopped
- 360g whole chestnuts, cooked
- 175g Essential Wholemeal Medium Sliced Brown Bread, torn into chunks
- 8 fresh sage leaves, finely chopped, plus extra for garnish
- 1 tsp fresh thyme leaves
- 1 tbsp dried mixed herbs
- 1 tbsp fresh flat leaf parsley, finely chopped
- ½ Essential Orange, zest and juice
- 2 tbsp roasting juices and fat from a turkey, goose or seasonal meat roasting tin (or use 2 tbsp softened Essential Salted Butter)
Melt 20g butter in a large frying pan and fry the bacon over a medium heat until golden; remove from the pan and set aside. Next, sauté the onion for 5 minutes, until soft, then set aside with the bacon. Roughly chop 300g chestnuts and fry for a couple of minutes, then set aside.
Whizz the bread in a food processor to chunky crumbs. Add the bacon, onion, chestnuts and herbs; pulse briefly to a slightly finer texture, but don't overmix. Transfer the stuffing to a large bowl, season and add the orange zest and juice.
Preheat the oven to 180 ̊C, gas mark 4. Mix the goose fat (and roasting juices, if using) into the stuffing with a splash of water. Spoon into a baking dish and cover with foil. Bake for 20 minutes, then remove the foil and bake for 10 more minutes.
Meanwhile, melt the remaining 20g butter in a frying pan and fry the remaining 60g chestnuts and a few extra sage leaves for 2 minutes, until the chestnuts are slightly golden and the sage is starting to crisp. Scatter over the stuffing and serve.
Typical values per serving when made using specific products in recipe