Name: Chestnut & bacon cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 8, plus 250g extra to stuff a 5kg turkey
Cuisine: British
Ingredients: 3 tbsp sunflower oil; 3 onions finely chopped; 8 smoked, dry-cured streaky bacon rashers, chopped; 200g vacuum-packed chestnut most roughly chopped, plus 100g more for the top, halved, if you like; 450g pack good-quality pork sausage meat squeezed out; 140g breadcrumb; 2 thyme sprigs, leave picked; 1 egg beaten; 1 tsp butter melted

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Chestnut & bacon cake

Chestnut & bacon cake

Good Food team

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Serves 8, plus 250g extra to stuff a 5kg turkey

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 5 out of 5.4 ratingsRate

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Festive, flavoursome and filling, this chestnut and bacon stuffing is a winner

Easily halved

Freezable

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Herb-roast turkey

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp sunflower oil
3 onions

finely chopped
8 smoked, dry-cured streaky bacon

rashers, chopped
200g vacuum-packed chestnut

most roughly chopped, plus 100g more for the top, halved, if you like
450g pack good-quality pork sausage

meat squeezed out
140g breadcrumb
2 thyme

sprigs, leave picked
1 egg

beaten
1 tsp butter

melted

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Nutrition: per serving

kcal329
fat19g
saturates6g
carbs28g
sugars5g
fibre2g
protein13g
salt1.49g

low

Method

step 1

Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then fry the onions and two-thirds of the bacon, covered, for 10 mins until the onions are very soft. Once cool enough to handle, mix with the chopped chestnuts, sausagemeat, breadcrumbs, thyme leaves and egg, and season really well. Take out 250g for stuffing the turkey.
step 2

Butter a 23cm round tin, scoop in the remaining stuffing, press down a little, then top with the remaining bacon. Put onto a baking sheet, cover with foil and bake for 15 mins.
step 3

Uncover, grind over some fresh black pepper, then cook for 35 mins more until the bacon is turning golden. With 5 mins to go, top with the chestnut halves, if you like, brushing them with a little butter. Cut into wedges to serve.

RECIPE TIPS

PREPARE AHEAD

The stuffing can be made up to 48hrs ahead and chilled immediately. Remove from fridge just before cooking. Alternatively, freeze for up to a month - defrost completely in the fridge before cooking. Once cooked, it will keep in a low oven, or can be reheated, covered with foil, for 20 mins, while the turkey is resting.

Recipe from Good Food magazine, December 2009

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A star rating of 5 out of 5.4 ratings

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