This is an old recipe which my Mum used to make when we were little and has been carried on through my sister – Christmas isn’t Christmas without this stuffing. The crunchy nuts, the moist sausage meat and the brandy all come together to create a wonderful, tasty, juicy stuffing.
In the good old days you would stuff your turkey with it but nowadays this is frowned upon so I have updated the original recipe by wrapping in good quality streaky bacon and baking alongside the turkey. It can be made and frozen up to a month in advance (I have made mine today – one less job to worry about!).
The measurements are a guideline – feel free to add / subtract things if you particularly want to. Top tip to save time is to buy the ready peeled chestnuts – Tesco do Finest Whole Chestnuts for £2.99.
Tina’s Christmas Chestnut Stuffing
- 1 large onion
- 400g good quality sausagemeat
- zest & juice 1 lemon
- 3 tbsp brandy
- 200g peeled chestnuts(see note above)
- 80g walnuts
- 1 large apple
- 2tbsp chopped sage
- 2 slices white bread
- 30 – 40 g butter chopped
- 1 stock cube
- 1 egg
- salt and freshly milled black pepper
- 12 – 16 rashers streaky bacon
- Coarsely grate the apple and onion into a large bowl. Use a food processor to whizz the bread into fine crumbs and then use it to whizz the chestnuts and walnuts – not completely – you want a little bit of texture.
- Add the bread, nuts and all other ingredients (except the bacon) into the bowl and mix thoroughly with your hands – very therapeutic!
- Get a large sheet of foil and butter one side (about A4 size needs to be buttered). Lay your streaky bacon on to the sheet then add your stuffing mixture and roll the bacon over, creating a wrapped large sausage effect. Tightly wrap in the foil and bake on 200C/180C fan/gas 6 for 30 minutes.
- After 30 minutes, turn the oven up to 220C/200C fan/gas 7, carefully remove the foil and cook for another 30 minutes. Rest for a few minutes then slice and serve with your turkey.
- Happy Christmas!