Nigella's chestnut stuffing
- 1 large or 2 small onions
- 100g streaky bacon
- large bunch of parsley, from which you can get a good 2 handfuls of leaves
- 75g butter, plus more for greasing dish and extra 15g for buttering top (if not stuffing turkey)
- 250g vacuum-packed whole chestnuts
- 250g breadcrumbs
- 1 x 435g can unsweetened chestnut purée
- 2 eggs, beaten
- good grating of fresh nutmeg
- salt and pepper
- Peel and roughly chop the onion and stick the pieces in the processor with the bacon and parsley. Or chop finely by hand.
- Melt the 75g butter in a large-ish, heavy-based pan and, keeping the eat fairly low, cook the processed mixture until it softens, about 10 minutes.
- Remove to a bowl and, using your hands, crumble in the chestnuts so that they are broken up slightly, then mix in the breadcrumbs and chestnut puree. This isn't very hard to do by hand (a wooden spoon and brutal manner will help), but an electric freestanding mixer with the paddle attachment is the agreeable lazy option.
- If you're making this in advance, then let it get cold now. Otherwise, beat in the eggs, season with only a little salt (remember the bacon will contain some) and a good grating of fresh nutmeg and fresh pepper.
- If you want to stuff the turkey with this on Christmas morning, be my guest; otherwise butter your dish or foil container, add the stuffing, spread the 15g butter on top, and bake, uncovered, in the oven underneath the turkey for 30-40 minutes, depending on how full your oven is.
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