East Anglian Chestnut Stuffing Recipe

food from great britain
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 Updated 12/03/2017

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A delciious stuffing recipe from East Anglia that uses chestnuts and bacon to deliver plenty of flavour.


  • 2 cups shelled chestnuts
  • 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 on quantites)


  1. Carefully pierce the chestnut skins with a sharp knife.
  2. Bring them to the boil in plenty of water and then cook for 10 minutes.
  3. Allow to cool and remove the skins from the nuts.
  4. Put them in a saucepan with the milk and cook gently until tender.
  5. Mash the nuts with the butter and add the breadcrumbs, parsley, sugar and bacon.
  6. Season well and bind together with the egg.

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: stuffing for one bird


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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