Chestnut Stuffing

Preparation info

  • Difficulty


Appears in

Cooking for Christmas

Cooking for Christmas

By Josceline Dimbleby

Published 1978

  • About


  • 4 oz (100 g) smoked streaky bacon
  • 2 oz (50 g) butter
  • 1 onion - peeled and chopped finely
  • turkey heart and liver - chopped finely
  • 6 oz (150 g) sliced mushrooms
  • 10 oz (250 g) chestnut purée
  • 1 small tin or tube of liver pâté
  • 3 large cloves garlic - chopped finely
  • 1 tablespoon (15 ml spoon) dried oregano
  • 2 oz (50 g) fresh breadcrumbs
  • 1 lightly whisked egg
  • salt, black pepper


Cut the rind off the bacon and chop into small cubes. Put the butter in a pan and fry the bacon, the onion and the turkey heart and liver for 3-5 minutes. Transfer to a bowl with all the fat, stir in all the other ingredients thoroughly with a wooden spoon and season well. Fill baking dish, baste with a little of the turkey juices and place in the oven to cook with the bird for the final ¾ hour.