The GP Advent Calendar of Cuisine – Eighteenth Century Chestnut Stuffing

OldTrout, Going Postal
NOT Old Trout’s Chestnut Stuffing

Lifted from Delia Smith who lifted it from Hannah Glasse.

I make this two or three weeks ahead of of time and put it in the freezer.  Therefore, I do not have the turkey liver to hand and substitute chicken or duck livers.

1 lb of chestnuts – you can buy pureed chestnuts in a tin or chopped chestnuts in vacuum packs.

A large onion, finely chopped.

The liver from the turkey, chopped small – see above.

4 oz smoked streaky bacon, finely chopped.

1 oz of butter.

4 tablespoons of fresh chopped parsley (I like the flat leaf).

I dessert spoon of fresh chopped thyme.

1/4 teaspoon of ground mace.

8 oz of sausage meat or minced pork.

Salt and ground black pepper.


Fry the onion, bacon and liver in the butter for about 10 minutes.

Tip it into a large mixing bowl  with the rest of the ingredients.  Mix and season.

Put it in the freezer until required.

I make double because I love it.


© OldTrout 2017