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August 01, 2018

Chestnut and bacon stuffing

August 01, 2018/ Lucy Waverman

Serves: 4

INGREDIENTS

2 tablespoons butter
2 oz (60 g) diced bacon
4 cups thinly sliced leeks (white and light green part only)
3 cups thinly sliced napa cabbage
1 cup vacuum packed chestnuts
1 tablespoon chopped tarragon
1 teaspoon cracked fennel seeds
1 teaspoon lime juice
¼ cup whipping cream
1 cup fresh breadcrumbs
Salt and freshly ground pepper

METHOD

Heat butter in a skillet over medium heat.

Add bacon and sauté for 2 minutes or until just crisping.

Add leeks and napa cabbage and sauté for 6 minutes or until everything is soft.

Add chestnuts, tarragon, fennel seeds and lime juice and cook for 2 minutes or until flavours are combined.

Stir in cream and bring to boil. Remove from heat and stir in breadcrumbs. Season well with salt and pepper.

Place in oven-proof baking dish, cover and bake 30 minutes beside the hens.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Chestnut and bacon stuffing

INGREDIENTS

METHOD