Winter Recipe: Bacon & Chestnut Stuffing

By  December 05, 2012

I know everyone says it but I think that my Mother genuinely does make the best stuffing in the world. I think it’s probably my favourite part of Christmas dinner. Packed with chestnuts, bacon and herbs, it’s excellent stuffed in your turkey, as well as baked separately in balls or a tray. Check out her recipe below, and to complete your Christmas feast, don’t forget to follow our foolproof recipe for roast turkey and gravy, as well as our perfect roast potatoes.

You can make your stuffing using simple sliced white bread or if you really want to impress, use half a French stick You can make your stuffing using simple sliced white bread or if you really want to impress, use half a French baguette

Ingredients

Breadcrumbs from half a sliced white loaf or half a French baguette

200g smoked bacon lardons

200g whole chestnuts – you can buy them vacuum packed, cooked and peeled – roughly chopped

4 tbsp fresh thyme, chopped

4 tbsp fresh flat-leaf parsley, chopped

Zest of 1 lemon

Seasoning: salt and pepper

125g butter

1 egg (optional)

Instructions

Fry bacon until brown

Add chestnuts, breadcrumbs, herbs, seasoning, lemon zest and butter to the pan

If you want the mixture to be very solid, add a beaten egg to it, but make sure it’s cooled down a little bit first

Roll the mixture into a ball and stuff it into the neck of the turkey, securing the skin with a skewer

You can use any excess to make stuffing balls or put it into a tray (top tip: use a foil dish) to make a tray bake of stuffing