Rustic chestnut stuffing
If you love stuffing don’t just stop at one. Cook one inside the turkey to give it flavour and help keep it juicy, then cook another separately
- Prep: 20 mins
Cook in the turkey or separately for 30 mins
- Serves 10
- Easy
Ingredients
- 1 onion, chopped
- 50g butter
- 140g small button mushrooms, thickly sliced
- 200g vac-pack whole cooked chestnuts, halved
- 170g pack Ardennes pâté, cubed
- 25g pack parsley, chopped
- 1 tbsp thyme leaves
- 6 rashers smoked streaky bacon, each rasher cut into 6-8 pieces
- 140g oatmeal breadcrumbs (we used an Allinson sliced oatmeal loaf) or white breadcrumbs
- 2 eggs
Method
-
Fry the onion in the butter for 5 mins. Add the mushrooms, then fry for 5 mins more.
-
Tip into a bowl, then lightly stir in the other ingredients with plenty of seasoning. Stuff into the neck end of the turkey, or spoon into oiled muffin tins (half-fill to make 8 servings) and bake for 30 mins alongside the turkey.
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