Chestnut stuffings are very popular in France and Germany, A large bird such as a turkey is stuffed to prevent the meat from drying during the long cooking time.
Ingredients
11/2 oz 42 g butter
1 small onion, finely chopped
4 oz 113 g, streaky bacon, diced
1lb 450g tinned whole chestnuts finely chopped
4 tbs chopped fresh parsley
1 dessertspoon chopped fresh time
pinch of ground mace
8oz 240g pork sausage meat
1 egg, beaten
salt and pepper
Method
1) Heat the butter in a frying pan and add the onion and bacon, and cook for 10 minutes, then remove from the heat and mix in a bowl with the remaining ingredients.
2) leave covered in a cool, but not cold place until ready to stuff the turkey.
The stuffing must be cold, but not icy when it goes into the bird.
