Delia Smith Chestnut Stuffing​ Recipe

The ultimate delia smith chestnut stuffing recipe is made with cooked chestnuts, pork sausagemeat, smoked bacon, turkey liver, and fresh parsley. This recipe creates a rich, savory, and wonderfully herby stuffing. It’s the perfect accompaniment for your holiday roast turkey and makes enough for a large bird.

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Delia Smith Chestnut Stuffing Ingredients

• 450g frozen peeled chestnuts, defrosted (or vacuum-packed)
• 1 large onion, finely chopped
• 110g smoked streaky bacon, finely chopped
• Turkey liver, chopped small
• 25g butter
• 225g best-quality pork sausagemeat (or finely minced pure pork)
• 4 tablespoons chopped parsley
• 1 dessertspoon chopped thyme
• ½ teaspoon ground mace
• Salt and freshly milled black pepper

Optional Binder:

• 1 beaten egg (for a firm stuffing)

How To Make Delia Smith Chestnut Stuffing

1. Melt the butter: In a large frying pan, melt the 25g of butter over medium heat.
2. Sauté the base: Add the chopped onion, smoked bacon, and chopped turkey liver to the pan.
3. Cook until golden: Cook for about 10 minutes, stirring occasionally, until the onion is soft and transparent and the bacon and liver are tinged gold at the edges.
4. Transfer to a bowl: Tip the entire contents of the hot pan into a large mixing bowl.
5. Add remaining ingredients: Add the defrosted chestnuts, pork sausagemeat, chopped parsley, chopped thyme, and ground mace to the bowl.
6. Season and mix: Add salt and freshly milled black pepper to taste. Use your hands to mix everything together very thoroughly until it is well combined.
7. Add the binder (optional): If you want a firm stuffing that you can slice, add the 1 beaten egg and mix it in. If you prefer a crumbly stuffing, leave the egg out.

Recipe Tips

• Use Pre-Cooked Chestnuts: The recipe strongly recommends using frozen or vacuum-packed chestnuts. Peeling fresh chestnuts is very difficult and time-consuming, so this shortcut makes the recipe much easier.
• Firm vs. Crumbly: The egg is the key to the final texture. Adding the beaten egg binds the mixture, making it firm and sliceable after roasting. Leaving it out gives you a looser, more crumbly stuffing.
• Don’t Stuff a Cold Bird: If you make the stuffing ahead of time and chill it, you must remove it from the fridge and let it sit in a cool place (not the warm kitchen) overnight. Putting cold, chilled stuffing into a turkey is a food safety risk as it can prevent the bird from cooking evenly.
• Mix With Your Hands: The best way to combine the sausagemeat, herbs, and other ingredients is to use your hands. This ensures everything is evenly mixed without overworking the sausagemeat.

What To Serve Chestnut Stuffing

This classic chestnut stuffing is the perfect partner for a roast turkey, especially for Christmas or other holiday dinners. It is also wonderful served alongside a roast goose or a large roast chicken. You can also bake this stuffing in a separate buttered dish and serve it as a side with roast pork. Leftover stuffing is, of course, delicious in a sandwich with turkey and cranberry sauce.

How To Store Chestnut Stuffing Leftovers

• Refrigerate: Store any leftover cooked stuffing in an airtight container in the refrigerator for up to 3 days. For food safety, always remove any stuffing from the turkey cavity before refrigerating.
• Freeze: You can freeze the uncooked stuffing for up to 3 months. Place it in a freezer-safe bag, press it flat, and remove all the air. Thaw it completely in the refrigerator before using. You can also freeze cooked leftovers in the same way.

Delia Smith Chestnut Stuffing Nutrition Facts

• Calories: 350 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 450mg
• Total Carbohydrate: 25g
• Dietary Fiber: 4g
• Sugars: 3g
• Protein: 13g

Frequently Asked Questions

• Do I have to use the turkey liver? No, you can leave it out if you prefer. However, the liver adds a traditional, rich, and deep savory flavor that is classic in holiday stuffings. If you omit it, the stuffing will still be delicious but will have a slightly milder flavor.
• Can I make this stuffing ahead of time? Yes. You can prepare the stuffing completely (uncooked) up to a day ahead and store it in a covered bowl in the refrigerator. Just remember to follow the safety tip: let it come up to a cool room temperature before you stuff the turkey.
• Can I bake this in a separate dish? Absolutely. If you prefer not to stuff the bird, or if you have extra, press the stuffing into a buttered baking dish. Bake it at the same temperature as your roast for about 40-50 minutes, or until it’s golden brown on top and cooked through.
• What is ‘best-quality’ pork sausagemeat? This means looking for sausagemeat that has a high pork content (ideally 85% or higher) and good, simple seasoning. A high-quality plain pork sausage (casings removed) is perfect. Avoid sausages with many other competing flavors like apple or honey.

Try More Recipes:

• Delia Smith Cheese Souffle Recipe
• Delia Smith Cheese Scones​ Recipe
• Delia Smith Cheese Sauce​ Recipe