Chestnut Stuffing

A Traditional And Easy To Make Christmas Recipe

Welcome to our chestnut stuffing recipe. We make no great claims for this recipe other than it's the best we've tried as well as being one of the simplest. The recipe requires bread crumbs, if you don't have any you could use a generic packet 'stuffing' mix but this will affect the final result.

The success of our recipes over the last twelve years (the chestnut stuffing recipe in particular) has been underpinned by user feedback and researcher suggestions. If you have any improvements or modification you'd like to share we would be more than happy to hear from you. If you'd like to access more of our traditional (and not so traditional) recipes take a look at our Recipe Directory including our Christmas Cooking Guide.

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This is a stuffing that we have been using for many years so we know it's very reliable, take a moment to read the recipe before you begin, there are many variations on this favourite. You can adapt it as a vegetarian dish simply by using an alternative to the meat, it can work just as well.

We also use a little garlic in our dish, this is our own innovation and also a question of taste, use a little shallot if you prefer. Feel free to experiment. Good luck and let us know how you get on.

If you enjoyed this suggestion you also might like to try faggots.

Chestnut Stuffing Recipe

Stuffing prep time: about 20 Minutes

Chestnut stuffing cooking time: 40 minutes (if cooked separately from meat)

Serves 4

Ingredients:

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

Chestnut Stuffing Recipes

This stuffing recipe 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 twenty to thirty minutes to prepare.

Cooking Instructions:

  1. Add the sausage meat, egg, nutmeg, salt and pepper and bread crumbs into a mixing bowl and knead them together by hand.
  2. Melt a large knob of butter in a heavy bottomed saucepan or frying pan, one large enough to comfortably take all the remaining ingredients, fry the bacon, onion and garlic gently for three or four minutes then introduce the chestnuts and fry for a further five minutes allowing them to brown on a medium heat, stir occasionally eventually letting them cool down.
  3. Add the contents of the frying pan to the mixing bowl then combine thoroughly by hand.
  4. You can freeze the stuffing mix and defrost the night before you're going to use it but if time permits cook when freshly made.
  5. Stuff the bird with the stuffing mix and cook together or shape into small balls and place on a greased ovenproof dish or baking tray and cook on the middle shelf of the oven at 190°C for about 45 minutes.