Eighteenth Century Chestnut Stuffing
Over a year ago
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Ingredients
- 25 g butter
- 1 large onion
- 110 g smoked streaky bacon finely chopped
- turkey or chicken liver. finely chopped
- 4 tblsp parsley. chopped
- 1 dessertspoon fresh thyme. chopped
- 450 g cooked peeled chestnuts ( tinned chestnuts will do)
- ¼ tsp ground mace
- 225 g best quality pork sausagemeat or minced pork
- salt and black pepper
Accompaniment
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Description
This is our family recipe for Christmas. Whoever is doing Christmas has to have this stuffing cooked by my husband, so I would like to dedicate to him.
Method
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1
Melt the butter in a large frying pan and cook the onion, bacon and chopped turkey or chicken livers for 10 minutes until the onion looks transparent and everything is tinged with gold at the edges. Now tip the contents of the pan into a large mixing bowl and add all the remaining ingredients. Season and mix together very thoroughly.
This can either be used to stuff a turkey or chicken or cooked separately in the oven.
Chef's Tips
Turkey or chicken liver can be hard to find. I usually order them off the butcher.
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