a picture of three little white dishes, each containing a different kind of stuffing

Eighteenth-century Chestnut Stuffing

10 minutes

Makes enough for a 12-14 lb (5.5-6.5 kg) turkey but would actually be okay for any size of bird. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe

This recipe is from Delia's Happy Christmas.

Bottom image: This recipe is adapted from one I first came across in the cookery book written by the eighteenth-century writer, Hannah Glasse.

Peeling chestnuts is a chore at the best of times, but with the pressures of Christmas it can seem even more tiresome. So, if you can get hold of peeled chestnuts in a vacuum pack or container, that will make life infinitely easier.

The Delia Online Cookery School: You can now watch how to chop onions in our video, just press the recipe image to play

Got a question on Delia's recipes? Ask Lindsey

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Freezing 18th Century Stuffing

Asked by: Sandra

Hello. Is it possible to successfully freeze the 18th Century Chestnut Stuffing prior to cooking. Thank you

Answered by Lindsey: Hello. Yes you can freeze Eighteenth-century Chestnut Stuffing - Make the stuffing, transfer to a polythene bag and seal well. Freeze for up to 3 months. Defrost in the fridge overnight before using. Best wishes, Lindsey

Method

Melt the butter in a large frying pan and cook the onion, bacon and chopped turkey liver for 10 minutes or so, until the onion looks transparent and everything is tinged gold at the edges.

Now tip the contents of the pan into a large mixing bowl and add all the remaining ingredients. Season with salt and pepper, and mix very thoroughly.