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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.
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
- 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.
- Now stir in the other ingredients seasoning well with salt and pepper.
Comments
This recipe was first published in February 2000.
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