Traditional Olde English Chestnut Stuffing for Turkey or Goose

Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

As recepies change over the centuries,and convenience stuffing "mixes" become more readily available,,,I thought I would put up the traditional English chestnut stuffing recipe for turkey and goose- just remember to 3 parts COOK the goose first,well draining the cavity-and save the lovely goose fat for your roast potatoes, This IS hard-as stuffing a partially cooked bird has no "give" in it-and burns your hands-so hold it in kitchen paper!, If you DONT pre-cook the goose,the stuffing fills with fat-so don't try it! It DOES keep a turkey lovely and moist,but add the cooking time for the weight of the stuffing accordingly-or alternately (tho' not as tastey) cook the stuffing seperately in a tin,or in balls for an hour.

Ingredients Nutrition


  1. mix together the sausage meat and chestnut puree.
  2. at all the parsley finely chopped.
  3. add salt and pepper.
  4. very finely chop the 2 onions and add.
  5. finely chop 2 cloves of garlic and add.
  6. crush 2 cloves of garlic and add.
  7. mix the stuffing together with your hands untill it is all one colour.
Most Helpful

Good recipts. I love it

Sounds lovely & I WILL try it...soon, however...what is going on with the nutritional data: 660 g of carbs, 5858 calories, say it isn't so!