British Recipes > Traditional Chestnut Stuffing from East Anglia

How to make traditional chestnut stuffing from East Anglia:
A regional chestnut stuffing recipe to try.


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)


- 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.