Chestnut Stuffing Recipe, How To Make Stuffing

Chestnut Stuffing Recipe, How To Make Stuffing

The current Kent Recipe can be found here. The Recipe Directory is here. Get all the Yourcounty updates free to you mailbox by signing up for the Kent Review here.

Chestnut Stuffing Recipe, How To Make Stuffing

Preparation time: 30 Minutes
Cooking time: 30 Minutes (if cooked separately from meat)

From Margaret

Chestnut stuffing enhances almost any roast poultry and if you want to give it a distinctive Kentish flavour use cobnuts in addition to chestnuts in a ratio of about two to one; two parts chestnuts to one part cobnuts. Thanks to Margaret for the recipe which takes about half an hour to prepare.

Ingredients: Serves 4

300g sausage meat
200g chopped chestnuts (cooked and peeled)
2 rashers of streaky bacon chopped into small squares
1 chopped onion
2 finely chopped cloves of garlic
1 egg
A sprinkle of ground nutmeg
A knob of butter
Salt and pepper to taste
3 large table spoons of dried breadcrumbs

Cooking Instructions:

1. Melt a knob of butter in a heavy bottomed saucepan, one large enough to comfortably take all the ingredients, fry the bacon, onion and garlic gently for three minutes.

2. Add the sausage meat, stir thoroughly to make sure the ingredients are well blended then add the breadcrumbs and continue to stir for a few more minutes until everything has been properly combined.

3. Remove from the heat add the egg, nutmeg, chestnuts and salt and pepper and continue mix thoroughly then place in the bird.