Prep: 15 min + chestnut prep time
Cook: 30 min
Serves: dinner party (8-10)
Difficulty: Cuisine: Saved: | 13 | Recipe by: Chestnuts Australia |
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Chestnut, cranberry and bacon stuffing
Ingredients:
Chestnuts
Stuffing
Method:
Chestnuts
- Preheat oven to 200°C (180°C fan-forced)
- Cut a shallow cross into the flat side of each chestnut shell. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
- Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath
Stuffing
- Preheat oven to 180˚C fan-forced. Grease a shallow baking dish (about 6 cup capacity)
- Heat 1 tbsp oil in a large frying pan over medium heat. Add leek, bacon and garlic and cook, stirring often, for 5 minutes until leek is tender. Stir in chestnuts, bread, sage and remaining ¼ cup olive oil. Season with salt and pepper. Mix until well combined
- Press mixture into the prepared dish. Smooth the top. Bake for 20-25 minutes or until golden and crisp on the top. Serve with roasted chicken, pork or turkey
Tips & Hints:
- This mixture can also be used to stuff and roasted in a chicken
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