Chestnut stuffing

This delicious, traditional recipe couldn’t be more festive – or simple to make

There’s going to be a lot on your plate at Christmas-time, what with balancing work, kids and increased alcohol consumption! The last thing you need to be doing is peeling chestnuts – a proper pain in the butt! So be kind to yourself, do what we do and use the ready-peeled variety that are pretty easy to find and just as delicious.


  • 450g of peeled, cooked and fine chopped chestnuts
  • 225g pork sausage meat
  • Chopped liver
  • 1 large, finely chopped onion
  • 110g finely chopped streaky bacon
  • 25g butter
  • 4 tbsp chopped parsley
  • 2 tbsp chopped fresh thyme
  • Pinch ground mace
  • Salt and pepper


Melt the butter in a large frying pan and cook the liver, bacon and onion until the onion is softened and the edges are golden. Tip into a large bowl and add all the remaining ingredients and mix thoroughly and season.