Prep:  15 min + chestnut prep time
Cook:  30 min
Serves:  dinner party (8-10)
Average: 4 (7 votes)
Chestnut, cranberry bacon stuffing for chicken and turkey. An easy and wonderfully nutty stuffing that's baked on the side. Tray bake stuffing perfect for celebration meals.

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Chestnut, cranberry and bacon stuffing
  1. Preheat oven to 200°C (180°C fan-forced)
  2. 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
  3. 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
  1. Preheat oven to 180˚C fan-forced. Grease a shallow baking dish (about 6 cup capacity)
  2. 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
  3. 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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