|home | about us | disclaimer | contact|
This Is Our Finest Chestnut Stuffing Recipe, How To Make The Christmas Trimmings
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 breadcrumbs, 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 let us know, our contact details are at the bottom of the page. All the other successful recipes are stored in the Recipe Directory including our Christmas Cooking Guide.
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.
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 about half an hour to prepare.
Chestnut Stuffing Feedback & Disclaimer
We welcome your feedback, if you see any error or omission, or if you can suggest any improvements let us know. This is a page under constant development. We take care over our content but we're happy to correct any factual errors, please see our disclaimer.
Get all the Yourcounty updates free to you mailbox by signing up for the Kent Review.