Chestnut, cranberry and bacon stuffing

Prep: 15 min + chestnut prep time

Cook: 30 min

Serves: dinner party (8-10)

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Recipe by: Chestnuts Australia

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

Ingredients:

Chestnuts

700g fresh chestnuts

Stuffing

1/3 cup olive oil

1 leek, trimmed, halved lengthways, washed and thinly sliced

150g short-cut bacon, chopped

2 garlic cloves, finely chopped

500g cooked and peeled chestnuts, roughly broken up

1/3 cup dried cranberries

1 ½ cups roughly torn stale bread

2 tbsp finely chopped sage

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

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