I can’t imagine roasting a turkey without a good chestnut stuffing and Delia Smith’s eighteenth-century version is a favourite.
Equipment
Weighing scales
Frying pan
Large mixing bowl
Plastic bag
Preparation method
Melt the butter in a large frying pan and cook the onion, bacon, and liver for 10 minutes or so, until the onion looks transparent and starts to colour.
Allow to cool to room temperature before tipping into the mixing bowl and adding all the remaining ingredients.
Add salt and pepper and mix thoroughly.
Either stuff the turkey (neck end) immediately or, if you make the stuffing on Christmas Eve, put it in a freezer bag and put in the fridge until needed.
Tip: After you have peeled onions or shallots, cut them in half and remove the inner shoots as they can cause indigestion.
18th century
Serves:
6
Prep Time 1 hourhour
Total Time 1 hourhour
Ingredients
450gpeeled chestnuts, cooked and very finely chopped
1large onion, finely chopped
The liver from the turkey, chopped small (optional)
110gsmoked streaky bacon, finely chopped
25gbutter
4tbspchopped parsley
1dspchopped fresh thyme
¼tspground mace
225gpork sausagemeat
Salt and freshly ground black pepper
Nutrition
Nutrition Facts
Chestnut stuffing
Serving Size
176 g
Amount per Serving
Calories
420
Percent of Daily Value*
Fat
22
g
34
%
Saturated Fat
8.1
g
51
%
Cholesterol
82
mg
27
%
Sodium
558
mg
24
%
Potassium
651
mg
19
%
Carbohydrates
44
g
15
%
Fiber
4.8
g
20
%
Sugar
9.5
g
11
%
Protein
12
g
24
%
Calcium
53
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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