The Field

Chestnut stuffing


Turkey, goose and chicken go well with a richer stuffing; this one is traditiona­l and tasty.

Serves 10-12

85g butter, plus a little extra for greasing

150g shallots, finely chopped 150g smoked streaky bacon, finely sliced

400g chestnut purée

200g cooked chestnuts, roughly chopped

200g fresh white breadcrumb­s ¼ tsp fine sea salt

¼ tsp ground nutmeg

Leaves from a 40g bunch flatleaf parsley

2 tbsp finely chopped chives 2 eggs

Grease a rectangula­r baking dish about 23cm x 18cm. Melt 25g butter in a sauté pan. Add the shallots and bacon and cook gently over a medium-low heat for 15 minutes, until soft.

Add the chestnut purée and stir for 30 seconds or so. Stir in the chopped chestnuts, then transfer the mixture to a bowl.

Melt 50g butter and add to the chestnut mixture along with the breadcrumb­s, salt, nutmeg, chopped herbs and a good seasoning of black pepper. Add the eggs and mix well.

Press the stuffing into the prepared dish to form a layer about 3.5cm-5cm thick. Dot the surface with the remaining butter and cook in the oven with the turkey or joint for 25 minutes, or until brown on top and cooked through.

The stuffing can be cooked up to two days in advance. Simply cool the mixture, then cover and store in the fridge until needed. Cover in foil and reheat in the oven, or cover in clingfilm and heat in a microwave, until piping hot.

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