Christmas stuffing

    (2)
    1 hour

    This stuffing has bacon, sausage, mushrooms and chestnuts. I'm hoping others enjoy it as much as we do!

    jean.isacke

    Dorset, England, UK
    21 people made this

    Ingredients
    Serves: 12 

    • 2 or 3 tablespoons butter
    • 2 small onions, finely chopped
    • 1.3kg back bacon, diced
    • 225g mushrooms, chopped
    • 450g pork sausage meat (or skinned sausages)
    • 1 tin (about 240g) whole chestnuts, diced
    • Bunch fresh parsley, finely chopped
    • 400g brown breadcrumbs
    • 2 eggs, beaten
    • Salt and freshly ground black pepper

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Melt butter in a large frying pan over medium heat. Stir in onion; cook for 5 minutes, until softened.
    2. Add diced bacon and mushrooms; stir over medium heat for 5 minutes or until bacon is cooked through. Mix in sausage meat; stirring to cook. Add diced chestnuts, chopped parsley, breadcrumbs, beaten eggs, salt and pepper. Mix well.
    3. Transfer into a bowl; cool and refrigerate until you are ready to stuff your turkey. Alternatively, shape into balls and cook for the last 30 minutes of the turkey's roasting time.

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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (2)

    3

    This was wonderful, so tasty - almost eatable just on its own, and certainly easy to pick at! I used 600g of back bacon - 1.3kg just seemed quite a lot. This recipe makes a mammoth amount of stuffing - not only did I stuff the Xmas turkey, but also made a tray full of stuffing balls and a generous 'tray bake' of stuffing. The stuffing balls were a bit crumbly but the other two turned out lovely and moist. I'm going to use this recipe every Christmas!  -  31 Dec 2015

    0

    Best recipe I've tried with chestnuts, made it last year, my son and daughter in law said it could be eaten by it's self, they came back for more twice. I found the 400g of breadcrumbs would have been too much so added about 40g. Will be making it again this year.  -  24 Nov 2016

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