Chestnut Stuffing

What with have a goose rather than a turkey, I somehow managed to avoid having anything with chestnuts in it for Christmas dinner. So this afternoon I'm baking a tray of my favourite chestnut stuffing, to have cold at Hogswatch. I've made this regularly for about 30 years now, it's a recipe by Josceline Dimbleby from the first ever Sainsbury's cookbook, her Cooking for Christmas.

  • 4 oz smoked streaky bacon, in small cubes
  • 2 oz butter
  • 1 onion chopped finely
  • turkey heart and liver, chopped finely (if you've got giblets, otherwise don't bother)
  • 6 oz chopped mushrooms
  • 10 oz tin chestnut puree (unsweetened)
  • 1 small tube smooth liver pate
  • 3 large cloves garlic, chopped finely
  • 1 tablespoon dried oregano
  • 2 oz fresh breadcrumbs
  • 1 whisked egg
  • salt and pepper

Fry the bacon, onion, and giblets in the butter for about 5 minutes. Scrape it all into a bowl, making sure you get all the fat, and mix in everything else. Put in a baking dish, baste with turkey juices if you're roasting a bird at the same time, and cook with the bird for the last 45 minutes.

I have taken over the years to adding a pack of ready-peeled chestnuts, crumbled, sprinkling it with sherry and chicken stock if no turkey juices are to hand, and find that 45 minutes in a square baking tray at Gas Mark 3 works fine. You can make it into balls if you're that way inclined. It sounds odd, especially that quantity of oregano, but it's very tasty and seriously moreish.

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