This classic chestnut stuffing is cooked inside the turkey. Although there are many proponents of cooking the stuffing outside the bird, which makes it technically a ‘dressing,’ this meat-rich mixture lends itself to the old school method of cooking within the cavity. As it roasts, the juices of the bird enrich the stuffing, while the stuffing infuses the turkey with aromatic depth. The result is utterly divine. Just remember that a stuffed bird cooks more slowly than an one without stuffing.
This recipe, adapted from 18th century English food writer Hannah Glasse, makes enough stuffing for a 12-14 pound turkey.
1 lb vacuum packed peeled chestnuts
1 large onion, finely chopped
4 oz thick cut bacon, finely diced
liver from the turkey, finely chopped
1 oz butter
4 tbsp fresh parsley, chopped
1 tbsp fresh thyme, chopped
¼ tsp ground mace
8 oz ground pork sausage meat
salt and pepper
1. Melt the butter in a large frying pan and cook the onion, bacon, and chopped turkey liver for about 10 minutes, until the onion looks transparent and everything is turning gold.
2. Tip the contents of pan into a large mixing bowl and add all remaining ingredients. Season with salt and pepper and mix well.