zoom Sage, bacon and chestnut stuffing

    Save to your scrapbook

    Sage, bacon and chestnut stuffing recipe | Waitrose

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Sage, bacon and chestnut stuffing recipe | Waitrose

    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 6 - 8


    40g unsalted butter
    12 rashers smoked streaky bacon, snipped into 2cm pieces
    1 large onion, finely chopped
    360g whole chestnuts, cooked
    175g 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 at leaf parsley, finely chopped
    1⁄2 orange, zest and juice
    2 tbsp roasting juices and fat from the goose roasting tin (or 2 tbsp goose fat) 


    1. 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.

    2. 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.

    3. 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.

    4. 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. 

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars