British Recipes > Traditional Chestnut Stuffing from East Anglia
half pint milk
1 cup white breadcrumbs
3 rashers bacon, finely chopped
2 tablespoons butter
1 beaten egg
salt and pepper
parsley, finely chopped
pinch of sugar
(see measure conversions for more information)
- Bring them to the boil in plenty of water and then cook for 10 minutes.
- Allow to cool and remove the skins from the nuts.
- Put them in a saucepan with the milk and cook gently until tender.
- Mash the nuts with the butter and add the breadcrumbs, parsley, sugar and bacon.
- Season well and bind together with the egg.
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How to make traditional chestnut stuffing from East Anglia:
A regional chestnut stuffing recipe to try.
Ingredients
2 cups shelled chestnutshalf pint milk
1 cup white breadcrumbs
3 rashers bacon, finely chopped
2 tablespoons butter
1 beaten egg
salt and pepper
parsley, finely chopped
pinch of sugar
(see measure conversions for more information)
Method
- Carefully pierce the chestnut skins with a sharp knife.- Bring them to the boil in plenty of water and then cook for 10 minutes.
- Allow to cool and remove the skins from the nuts.
- Put them in a saucepan with the milk and cook gently until tender.
- Mash the nuts with the butter and add the breadcrumbs, parsley, sugar and bacon.
- Season well and bind together with the egg.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- British Recipes Home Page
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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Comments
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I honestly do not know. The difficult part might be the chestnuts but having said that I have regularly made and frozen a nut loaf for Christmas containing a lot of chestnuts.It might work best if you freeze the dry mix and added the egg just before use. Could you experiment with a small amount to avoid potential disaster?
#1 - mary - 12/06/2007 - 14:34
I am going to try this recipe.Can I make beforehand and freeze?
#0 - alexandra - 12/05/2007 - 12:17
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