2 oz. bacon, chopped
4 oz. fresh white bread crumbs
1 teaspoon chopped parsley
1 oz. melted
butter
grated rind of 1 lemon
8 oz. chestnut puree *
salt and pepper to
taste
1 egg, beaten
Fry bacon gently for 3 to 5 minutes until crisp. Drain the bacon and add the rest of the ingredients, binding with
the beaten egg. This stuffing is suitable for a 10 lb. turkey. Increase measurements as needed.
* recipe
follows
Chestnut Puree
Using fresh chestnuts - snip the brown outer skins with a pair of scissors or sharp knife. Place the chestnuts in a pan of boiling water for 3 to 5 minutes. Lift out a few at a time and peel off both the brown and inner skins.
Gently simmer the peeled chestnuts in a little chicken stock until tender, about 35 to 40 minutes. Puree.
1 lb. of fresh chestnuts will yield approximately 14 oz. of unsweetened puree.
