Save to your scrapbook
Classic Chestnut Stuffing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 Tue Feb 01 00:00:00 GMT 2000.
Average user rating