How to make a beautiful chestnut stuffing for Christmas dinner or Thanksgiving. This delicious meaty and nutty stuffing goes perfectly with turkey and keeps it moist and juicy!
Chestnut, Port, Cranberry and Bacon Stuffing
Ingredients: serves 4
500g / 2 ½ cups sausage meat
75g / ½ cup dried cranberries
Port 50ml / ¼ cup
1 clove of garlic chopped
1 white onion chopped
1 1/2 tsp dried thyme
3 rashers of streaky bacon
240g cooked and peeled chestnuts
140g breadcrumbs 2/12 cups / 3 slices white bread
1 large egg
salt and pepper
Preheat oven to Gas 5 or 190c
Soak the cranberries in the port for about an hour before you start making it! Makes it taste nicer but don’t worry about it if you’ve run out of time!
Start by gently frying the onions and bacon together in a pan with a little oil or butter, until they start to go golden, about 3 minutes. While they are cooking you can blend the chestnuts until they are in small pieces or you can finely chop them with a knife.
Once the bacon and onions are cooked put them in a big bowl and simply add all the other ingredients and mix well together. Get your hands in there and messy – its easier!
Roll into balls or use as to put inside the turkey. If you’re cooking it separately to the turkey, roll into balls and cook in the oven for approximately 30 minutes on gas 5.
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I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I’m a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people.
I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
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