This Is Our Best Chestnut Stuffing Recipe

Welcome to the Yourcounty Chestnut Stuffing recipe page, although we publish over 100 recipes this is the only one we keep in the Christmas section because it is almost exclusively made in December. If you're looking for other seasonal pages try the Christmas Directory, it has links to our most popular features. The aims of this page are to:

  • provide a tried and tested traditional recipe
  • publish tips and links to other useful resources
  • add value by highlighting user feedback and advice

Our other recipe suggestions can be found in our Recipe Directory, this include a Christmas cooking guide. If you're looking for a vegetarian stuffing recipe you can easily adapt this basic concept. The simplest way is to substitue the sausage and bacon with a meat alternative products (like Quorn), or to use pulses into the ingredients in lieu of meat, lentils will work particularly well. You should add an extra knob of butter to ensure the richness of the final product.

Chestnut Stuffing Instructions

This dish takes about half an hour to prepare, we suggest two cooking methods, either stuff the bird and cook as part of your roast poultry or cook separately as balls on an over proof dish. These are the ingredients for four good sized servings, increase and decrease ingredients according to your number of guests. The chestnuts should be cooked and peeled.

Stuffing Ingredients

  • 300g of good quality free range sausage meat.
  • 220g of chestnuts (roughly chopped).
  • 2-3 rashers of streaky bacon cut into cubetti.
  • Half a medium onion finely chopped.
  • A finely chopped clove of garlic (optional)
  • One egg
  • Ground nutmeg
  • A large knob of butter
  • Salt and pepper
  • 4 heaped tablespoons of breadcrumbs

Chestnut Stuffing Instructions

  1. Break your egg in to a mixing bowl, add the sausage meat, salt and pepper and finally the breadcrumbs then mix together.
  2. Take a frying pan, apply to a medium heat and melt the butter. Fry off gently the; onion, garlic, bacon and chestnuts. Cook slowly for about seven or eight minutes then remove from the heat and allow to cool.
  3. Add the cooked ingredient from the frying pan to the mixing bowl and blend together fully by hand.
  4. You can either put the stuffing inside the bird and cook together or make golf ball sized shapes and cook in the oven on the middle shelf at 190°C for about 45 minutes.

Your Stuffing Feedback & Disclaimer

If you'd like to share your stuffing tips we'd welcome your feedback. Please refer to our disclaimer, Yourcounty does not have any responsibility for the content of external websites.