Scrummy Chestnut Stuffing |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is Mum's recipe - not sure where she got it from, but it's a staple for Christmas/Easter dinner, and there would be outrage if she didn't do it. Hubby'd never had stuffing before his first Xmas with us, and now it's the one thing that excites him most about the festive season! You can cook it in the turkey if you want, but for the richest taste, best just served up 'loose' in a bowl. Ingredients:
1 (450 g) can chestnut puree (peeled) or 400 g whole chestnuts (peeled) |
3 large red onions |
12 slices streaky bacon |
300 -500 g breadcrumbs |
125 g butter |
Directions:
1. Add the chestnuts in a large bowl and break up into small lumps.
2. Grill/broil/fry the bacon until crispy, and crumble it into the bowl with the chestnuts.
3. Chop the onions and fry in a quarter of the butter on a low heat. You want them to soften but not to brown/burn. Once soft, add them to the bowl and mix everything together. Try not to eat too much of the buttery-onion bacon and chestnuts or you won't have any left!
4. Don't clean the frying pan (the taste of onion will be absorbed by the breadcrumbs) - add the rest of the butter and melt on a low heat, and add the breadcrumbs. The less breadcrumbs, the richer the mix, so your choice how much you want to add. Stir so that all the crumbs are all coated in butter (can add more butter if needed) and just keep stirring until the breadcrumbs go crispy (you'll hear the difference when you're stirring them).
5. Once the crumbs are crispy, mix into the rest of the ingredients and serve straight away. Try to remember to eat the rest of the dinner and not just a big bowlful of this.
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