Chestnut Stuffing

Preparation info

  • Difficulty

    Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 2 oz (50 g) bacon, rinded and chopped
  • 8 oz (250 g) unsweetened chestnut purée
  • 4 oz (125 g) fresh white breadcrumbs
  • 1 teaspoon chopped parsley
  • 1 oz (25 g) butter, melted
  • Grated rind 1 lemon
  • Salt and pepper
  • 1 egg, beaten

Method

Fry the bacon gently in its own fat until crisp, then drain well on kitchen paper. Combine with the remaining ingredients.