Chestnut Stuffing Seems Quite Complicated – Is There A Simple Version?

There are some recipes for chestnut stuffing which, though delicious, are very fiddly – chopped bacon, bits of turkey liver, herbs and so on. A much simpler, though perfectly good recipe is as follows:
take 10-12 chestnuts (boil for 10 minutes, first making a hole in each with a skewer, then peel: or buy them ready peeled). Chop them small and mix with 4 oz (110 g) each of sausage meat and breadcrumbs. Add seasoning to taste. That's it – just stuff it inside the turkey cavity and/or under the breast skin.
You will probably want another stuffing as well – chestnut is too rich for some people. For a very plain stuffing, take 4oz breadcrumbs, 1 tablespoon shredded suet and enough finely chopped parsley (about 1oz) to give some colour. Mix well, and bind together with enough beaten egg or melted butter to make it easy to handle. Season to taste.
Leftover stuffing also tastes very good with cold turkey next day.

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